This feature is created and managed by my amazing friend, Sara. She's a die hard snowboarder, loyal friend and a recently certified cycle instructor. As a busy mom she's the first person I look to when I need to get out of my frozen food, pre-packaged meals rut. Her recipes are always fun, super healthy and amazingly delicious! Thank you, Sara, for being a part of this journey with me!
We'll post a new recipe each Friday for Fit Food Friday so come back each week to see what Sara has cooking!
I have been trying a lot of different things in the morning. But very few foods seem to keep me satisfied until lunchtime. Oatmeal did it for a bit – then overnight oats were the next evolution, but nothing seemed to quite do it. Then I was at Whole Foods this week and saw it… Coconut Meat! I realized that is what I have been missing! It also happened to be right next to some Icelandic style yogurt – and it hit me. Breakfast Smoothie.
Now using the blender every morning isn’t always the easiest thing to do – I know the cleaning struggles. But this smoothie will keep you full for the morning. My thoughts is because many times when people make smoothies they focus on the protein and carbs aspect of it – but they forget about adding fats. Sure an avocado is another awesome fat addition to a smoothie – but I personally cannot stand avocados (I KNOW!) Anyway, adding fats to the smoothie means that you actually have a full balanced meal.
The recipe is packed with protein and fiber. The sugar is higher than I normally would like, but it is all natural sugar from the berries and coconut. The recipe below is made for two people because I always seem to make extra and share with a roommate or co-worker.
Protein Breakfast Smoothie
Makes 2 Smoothies
1 5oz package of Plain Siggi’s Icelandic Yogurt
2 servings of Vega Vanilla Protein Powder
1 cup frozen Blueberries
1 Tbsp Hemp Hearts
1 Tbsp Flax Seeds
4-5 Coconut Meat chunks
½ cup Unsweetened Coconut Milk
Calories 398, Total Fat 12g, Dietary Fiber 9g, Sugar 20g, Protein 38g
Mix everything in a blender :)
Done! What is your favorite smoothie?
Waffles. I love waffles. They are probably the most welcomed thing on a Sunday Brunch menu. I personally like making them myself at home so I can add in whatever I am in the mood for that day. These might not be the most fit of foods – but they are vegan, and I highly suggest eating them with fruit, and even more brownie points if you eat them after a cycle or tabata class!
What’s the weekend without a little indulgence?
Makes about 6 Waffles
1 ¼ cup unsweetened almond milk + 1 tsp apple cider vinegar
¼ cup coconut oil
¼ cup maple syrup
heaping ½ cup rolled oats
1 ¾ cups flour
1 ½ tsp baking powder
½ tsp vanilla extract
pinch of sea salt
Calories 301, Total Fat 9g, Dietary Fiber 6g, Sugar 10g, Protein 5g
Turn on your waffle maker, while the waffle maker is heating, in a large mixing bowl – combine the almond milk and vinegar. Set this aside as it will become your vegan “buttermilk”. It will take a few minutes to curdle/activate.
Next add in the coconut oil, maple syrup, and whisk. Set aside
In another large bowl, add in all of the dry ingredients. Whisk these together until they are well combined. Add the wet ingredients to the dry ingredients and mix well until they are all incorporated. Add the vanilla.
Now that your waffle maker is preheated – coat it with some non-stick spray and cook!
Eat your waffle warm and smothered in whatever mixings you prefer! A personal favorite? – lemon zest and poppy seed! I know Susan loves some chocolate chips with coconut flakes – let us know your favorite in the comments!
Falafel Friday! Well… In truth I made these on Tuesday – but Susan is posting this on Friday – sot hat counts for something! I’ve been meaning to make these for a bit since they are perfect to have extra and serve in salads during the work week! This recipe is really easy because all you have to do is seriously throw everything into the food processor, scoop out into falafel balls, bake, and serve! So simple!
Makes about 12 Falafels
1 cup dry chickpeas – you’ll need to soak these in water overnight – see notes*
1 small yellow onion
4-5 garlic cloves
juice from half a lemon
½ cup packed fresh parsley (including stems)
¼ cup packed fresh cilantro (including stems)
1 ½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cayenne pepper
heavy pinch of sea salt flakes
1-2 tablespoons EVOO + more for brushing
Put the 1 cup of chickpeas in a bowl, and cover them with water – they will double in size so
make sure the bowl will be large enough for when they expand!
Calories 47, Total Fat 3g, Dietary Fiber 1g, Sugar 1g, Protein 1g
Allow them to cool and serve however you’d like! I made some Gyros with mine, but they are just as good used in salads or on their own with some hummus!
Okay – its Friday, I love Fridays. This morning I got up early, went to Tabata, went to Whole Foods so I would be well stocked for the weekend, and came home to get ready for work. But then I saw them. The over ripened bananas on the shelf. I somehow always seem to let Bananas get too ripe. I always assume I’ll eat them in the morning for a snack, or in a smoothie, or whatever, but never do.
Well not today. Today I decided to make some Banana Bread and bring into my co-workers, so everyone can like Fridays as much as me! I used my go to-recipe – and while I would have loved to have made this vegan, I was running short on time, and the eggs add some additional protein anyway ;) You can easily make vegan by replacing the eggs with your favorite egg replacer.
But want to know the best part?! When the Bread was finally done, and I was already 20 minutes late to work, I snuggly packed the bread in the seat next to me and got to work. While walking to the front door tragedy struck. I dropped it.
Yes. I dropped the Banana Bread that took me way to long to make and too much effort for 7am.
I managed to save half of it with quick reflexes, but of course this would happen. Oh well. It’s still Friday and it still tastes good! Now just half the calories ;)
Dairy Free Banana Bread
Makes about 12 servings
1/3 cup melted Coconut Oil
½ cup Maple Syrup
1 cup mashed Banana (about 2 large Bananas)
¼ cup Coconut Milk
1 teaspoon Baking Soda
1 teaspoon Vanilla Extract
½ teaspoon Salt
½ teaspoon Cinnamon
1 ¾ cup Whole Wheat Flour
Optional: Chopped Walnuts
Calories 155, Total Fat 8g, Dietary Fiber 3g, Sugar 10g, Protein 4g
Preheat oven to 325 degrees.
Grease and flour a 9 x 5 inch bread pan.
Mix the Coconut Oil and Maple Syrup, once combined, add in eggs one by one.
Next incorporate the mashed Bananas.
Pour in the Coconut Milk.
Add the Baking Soda, Extract, Salt, and Cinnamon.
Mix everything until combined.
Turn the mixer down to the lowest setting and add the flour about a half cup at a time. Stop mixing once the mixture is combined. Do not over mix. I typically will stop the mixer early and finish mixing by mixing it a few times with a wooden spoon.
Pour into the bread pan, and if wanted, sprinkle the walnuts and a little extra cinnamon on top!
Bake for 50 – 60 minutes or until a fork comes out clean
Make sure to treat it with care and try not to drop it ;)
You know those friends who you have in your life that you’ve had forever? The ones that continue to be there through thick and thin, even if you don’t talk every day/week/month? I have one of those, my good friend Allie and I have been friends since High School. We first met working together in a Hair Salon answering the phones, but we quickly developed a friendship based on shared interests and drive. She is a year older, so she went off to college first, and I got a boyfriend that I moved even further away for. We slowly talked less and less, and then barely at all. Lucky for both of us, we reconnected after boyfriends and college were over and it was like nothing really changed. We are still those same girls who have shared interests and are both incredibly driven humans. She is still someone I can count on for solid advice, and someone I know I can count on to split a bottle of wine and get ice cream when we are both craving it (which let’s be honest – is always).
Anyway, the reason why I bring up Allie – is because I got to cook this meal for her this week! I was so excited to be able to cook for her again, as it’s been quite a while since I have had the opportunity, so when thinking about what to cook for her – and taking into consideration the dreary weather Seattle has been having lately – these warm and flavorful bowls came to mind! This recipe is somewhat telling of our friendship too – there is a lot of multi-tasking that happens, but if you make time for it all – you’ll have one incredible dish! J I hope you make these with someone whom you can share so many memories with!
Some additional health benefits to this dish would be that the Sauce has plenty of spices in it to awaken the senses, including our friend Turmeric, which I talked about in the Golden Milk recipe! The Peanut Butter also adds some protein into the sauce as well. The Tofu also adds a boost of Protein, as does the Farro. And you can’t really go wrong with Steamed Veggies!
Coconut & Peanut Curry Bowls
Makes about 4 servings
For the Coconut & Peanut Curry Sauce:
1 can (14oz) Full Fat Coconut Milk
2 cups Unsweetened Coconut Milk
¼ cups Tamari
1-3 Tablespoons Red Chili Paste
¼ cup Creamy Peanut Butter
1 heaping teaspoon Turmeric
½ teaspoon Garlic Powder
For the Tofu:
1 lbs Extra Firm Tofu
For the Bowls:
Cooked Farro (see Farro notes from Happy Bowls recipe)
My favorites for this recipe:
Peanuts – chopped
For the Coconut & Peanut Curry Sauce:
Calories 261, Total Fat 16g, Dietary Fiber 4g, Sugar 3g, Protein 7g
For the Spiced Tofu:
Calories 155, Total Fat 12g, Dietary Fiber 2g, Sugar 1g, Protein 10g
For the Bowls w/all fixins:
Calories 610, Total Fat 31g, Dietary Fiber 13g, Sugar 9g, Protein 26g
Begin with the sauce as it will take the longest. To do this – mix all of the ingredients in a medium saucepan, and bring to a boil. Once boiling, bring down to a simmer and simmer for 30 – 45 minutes depending on how thick you want your curry.
Next while the curry is cooking, I suggest you prep all of your vegetables. Cut/chop the veggies to the desired sizes that make it easiest to steam.
Prepare the Tofu by draining the water out of the container, and pressing the Tofu between paper towels, I typically stick some dish cloths under it to soak anything from going through to the counter tops. You can press it by hand for about a minute, being careful not to apply too much pressure to destroy your Tofu! Or you can leave a heavy book on the top paper towel and come back to it after 5 minutes.
When the curry gets down to about 15 minutes, I suggest you start the Farro. I again used the 10 minute Farro from Trader Joes, so adjust this if needed based on your Farro’s cooking method. Once done, drain and set aside.
Prep the Tofu Rub: Mix together the Chili Powder, Garlic, and Sea Salt to desired taste, feel free to add different spices to this based on your own preferences!
Next take your Tofu and slice it into about a quarter inch to half an inch thickness and lay the Tofu in the rub and coat both sides.
In a large skillet, heat Canola Oil on medium heat, once the Oil has reached a temperature that when you spray a bit of water on it, it sizzles, lay the Tofu in. Cook Tofu on both sides for about 5 minutes each. The edges should be crispy.
Now steam the vegetables, depending on which you chose to steam, this should take about 5-10 minutes. My steamer piece went missing when I needed it, so due to improvisations it took me a bit longer. ;)
Once your Farro, Veggies, Tofu, and Sauce is done, it’s time to assemble the bowls! I do it by putting the Farro down first, then Veggies, then Tofu and pouring the sauce over the top.
Then I sprinkle the chopped Peanuts, Cilantro, and finish by squeezing a bit of lime on top. Done!
I promise this one is worth the craziness. It’s SO GOOD. The leftover (there will be plenty) Coconut and Peanut Curry Sauce can be stored in the fridge for about a week, but if you freeze it, you can put it in the fridge for 24 hours before the next use to get a longer shelf life.
Enjoy the recipe and let us know if you try it out. Excited to hear if there are other spice variations that you try!
Okay, I’m going to complain about something that NO ONE should complain about: I just got back from a two week vacation. On this vacation, I ate EVERYTHING I wanted. Sounds horrific, right? I mean, what kind of food could I find in Boston, Paris, Brussels, and Amsterdam? Oh you know – Vegan Espresso Oreo Birthday Cake, Macarons, Chocolate, Waffles, Stroopwaffles, and that’s only the treats. I won’t even get started on the wine. Like I said – NO ONE should be complaining about this.
However, I have noticed the following: I haven’t been sleeping well. My face is officially breaking out everywhere, and I don’t have as much energy as I typically do. We COULD chop this up to the rigorous travel schedule, but lets be honest, I travel like this pretty often. I am gone about 100+ days a year for my job, but it’s never really affected my health in this way.
What does this have to do with the weekly recipe on SBS? Well thanks to all of the treats I ate over the last 10 days – I am putting myself on a sugar restriction. I have a severe sweet tooth. I always have. I am actually a much better baker than cook, but I am trying to change that, but working on a new recipe weekly for SBS, but for the next month, I am going to kick it up, but trying to cook more at home, and remove all added sugar from the process.
Over the next month – I plan on documenting how I feel, and how removing sugar affects my daily living. I would obviously love to lose the extra vacation pounds that I gained, but more importantly – I’d like to live a healthier life!
Okay! Update over. Thanks for reading through it if you’ve made it here. On to the first recipe for the week! One of my favorite spices to use is Turmeric. Why? Because the benefits of turmeric are basically endless. A few? Natural anti-inflammatory, natural antibiotic, natural antiseptic, natural analgesic (pain killer), improves digestion, antiartritic, helps gas/bloating, improves skin, lowers cholesterol, I can go on, but I’ll stop there. So what am I using it in? Golden Milk. This is an amazing drink to make either in the morning, or before bed. I like it before bed, as it helps with relaxation and getting to bed faster. I make mine with Coconut Milk, but feel free to substitute with whatever nut milk is your favorite.
Makes about 2 servings
1 cup unsweetened plain coconut milk
½ teaspoon Turmeric
¼ teaspoon Cinnamon
½ teaspoon raw honey (or maple syrup if vegan)
small pinch of black pepper (will increase the absorption)
dash of ginger
dash of cayenne pepper (totally optional)
Calories 35, Total Fat 3g, Dietary Fiber 1g, Sugar 2g, Protein 1g
To make your life easier, I recommend blending all of the ingredients before heating up, just blend until smooth with your choice of blending method.
Then, pour into a small saucepan and heat for about 3-5 minutes, just until its hot, but not quite to a boil.
Please take note that turmeric is a very pretty yellow color, this might stain clothing, so I don’t suggest making this recipe in any light colored clothing if you are a klutz like me!
That’s it! Easy, and a million health benefits to boot! Try this out and let me know what you think! Keep an eye out for more uses of Turmeric as the sugarless month continues, feel free to offer any wisdom for me to reflect on while I am suffering from the sugar withdrawals. ;)
Bread is one of my favorite things. I could literally eat it at all times of the day. However, since I do not have the metabolism of a 16 year old anymore – I have to practice self control fairly often. One time I indulge? Brunch. My favorite thing to get at brunch – and I almost always save this for the last thing I eat – is a biscuit and jam. Some mornings were just made to indulge though, and what’s my go to recipe when I make them from home? This one.
Not going to lie, the key to a good fluffy biscuit is how you mix it. I choose to go the food processor route so I touch the dough as little as possible, but its not 100% necessary.
Makes about 8 biscuits
1 cup unsweetened plain almond milk
1 Tbsp lemon juice (fresh is best!)
2 cups unbleached all purpose flour
1 Tbsp baking powder
½ tsp baking soda
¾ tsp sea salt
4 Tbsp non-dairy butter
Calories 170, Total Fat 6g, Dietary Fiber 1g, Sugar 3g, Protein 3g
Preheat oven to 450 degrees
Add the lemon juice to the almond milk in a small container and set aside. This will be your “buttermilk” in a few moments!
In the food processor, using the pulse feature – mix all of the dry ingredients together (if not using a FP, just use a whisk).
Cut in the butter by cutting up pieces and adding to the mix slowly and continuing to use the pulse feature. Incorporate everything until it looks like sand (if not using the FP, use a pastry cutter or your fingers to mix the two – the mixture should also end up looking like sand).
Add in the “buttermilk” slowly and continue to use the pulse feature, the mixture will now start to get sticky. You generally won’t have to use all of the milk, make sure to watch the mixture closely (if not using the FP, using a wooden spoon, make a well in the middle of the dry mixture, and slowly add in the milk, also keeping in mind that all of the milk might not be used).
Take the mixture out of the processor or bowl, and onto a floured surface, dust the top with a bit of flour, and then very very gently turn the dough onto itself about 5 or 6 times. Be careful not to knead too much here – you want a fluffy final product!!
Next form the dough into 7 or 8 even pieces, I do this by cutting the dough in half, then cutting those pieces in half, then repeating a third time. Making sure not to handle the dough too much, but trying to make the pieces into little balls.
Next arrange the dough so they are all touching one another – trust me, this will help them bake evenly.
Last little trick – using your finger, make a small divot in the tops of all of them so they don’t form a dome. Lightly brush with some more butter, and throw those bad boys in the oven!!
Bake for about 10 or 15 minutes, or until they are to your liking. I like mine to be fluffy and lightly gold at the top!
Now I like to eat mine fresh out of the oven, still hot, so the butter melts when I put it on. Add the jam and perfection! How do you like your biscuits? Smothered in gravy? As an egg sandwich? Tell us how you like to eat your favorite biscuit recipe and let us know if you try this one!
These also store wonderfully for about a day or two. Perfect to have with your favorite strawberry shortcake later in the day. ;)
Sometimes comfort food is really all we need. That’s just what my body was craving last week when deciding what to make for fit foods this week! I knew just the recipe for Susan and I to enjoy – as asparagus was in season! I think its so important to buy foods when they are in season, it truly makes all the difference and you can really taste the difference. This recipe using nutritional yeast – which many people don’t often incorporate or have on hand, but fear not! It’s so easy to find, and Whole Foods sells it in bulk, so you don’t have to worry about having too much left over if you go that route! It also reheats wonderfully – so its perfect for a packed week when you just want to make it early in the week for leftovers.
Creamy Citrus Asparagus Pasta
Makes about 4 servings
1 bunch asparagus (or more if you love asparagus)
Pinch Sea Salt
10 oz Pasta (my favorite is bow tie or fusilini)
2.5 cups Unsweetened Plain Almond Milk
3-4 Tbsp All Purpose Flour
1-2 Tbsp Nutritional Yeats
+ Cherry Tomatoes if that’s your thing!
Calories ~400, Total Fat 14g, Sugar 1g, Protein 15g
Preheat oven to 400 degrees
Chop your asparagus into smaller pieces, I do this to make sure to get more pieces crispy as there are more ends! Plus it mixes in easier this way. Toss the cut asparagus in a bowl with the Oil, Sea Salt, and Pepper – make sure to get the asparagus well coated – arrange on a baking pan. Cut the lemons into thin slices and arrange on top of the coated asparagus. Bake the asparagus for about 20-25 minutes.
While the asparagus is cooking, bring a large pot of water to boil and make sure to salt. While the water is being brought to a boil – bring a large skillet pan to medium heat, once warm enough – add some olive oil to coat the pan, I’d say about 3 Tbsp. Add in the crushed garlic – I use about 4-5 cloves, but I LOVE garlic, so adjust to your preference. Brown the garlic and add in the flour. Then, add in the almond milk. I use a whisk to get everything incorporated. Next add in a few more pinches of Sea Salt and Pepper. This will cook down, make sure to watch and stir occasionally.
Now hopefully your pot is boiling. Add in the pasta to cook to package’s instructions, drain, and set aside for later use. With the sauce, I typically make sure to just use the whisk well, but it you want a really creamy sauce, feel free to add to a blender, or use an immersion blender. Add in the nutritional yeast, an extra dash of salt and pepper, and continue to cook.
Once the sauce is to your liking, add some lemon juice, and stir in, then add in the asparagus and the cooked pasta. Toss all together. I like to cut and add in the cherry tomatoes to the mix, but feel free to add whatever else you think sounds good! This recipe generally keeps in the refrigerator for 3-4 days. Enjoy!!
åAlong with liking when meals come together easy – I also really enjoy being able to make my friends things that they are requesting! This past week I was at a brunch for this lovely blog creator – Hi Susan! – and one of the girls needed some Energy Balls for a weight loss challenge she was running. I quickly remembered there was a recipe that I used for Energy Balls recently that would work perfectly here. I quickly volunteered to make all she needed and I was on my way!
Now the irony here is that energy I did not have. I had just completed a 24 hour marathon of Snowboarding at my local mountain. I didn’t ride straight for the 24 hours, but we were supposed to take at least two runs every hour, and try my best to do so – I missed an run or two by sneaking in some sleep in the back of my Forester parked at the base of the runs. The best part about these Energy Balls though – they are so simple to make, and come together so quickly!! Very little effort for such a great return.
I keep these around the house for when I need an extra boost of energy before going out or following a workout. Really you can have them at any time and you’ll be happy you did. The nut portion of the recipe is interchangeable. I personally like walnuts as I have a few friends with an Almond allergy, and I like being able to share so I don’t eat them all in one sitting. ;)
Makes about 30 balls
2 cups Walnuts (or any other nut)
1 cup shredded unsweetened coconut
2 cups soft medjool dates (make sure these are pitted!)
2 tablespoons coconut oil
½ tsp sea salt
1 tsp vanilla extract
+ extra shredded unsweetened coconut for the rolling
Calories 103, Total Fat 9g, Dietary Fiber 2g, Sugar 5g, Protein 2g
Make sure the medjool dates have been pitted, I typically buy mine from the prepared foods section of whole foods, and will have to do this manually as the recipe comes together. Its not hard to do at all, just cut and pull the pit out. Easy! However – medjool dates are pretty sticky, so don’t try to play DJ on your phone at the same time like I did, or you’ll have to wash your phone later!
Throw the walnuts and coconut together in a food processor and get them blended together, I pulse them for about 2 minutes.
Next add in the dates and coconut oil. Pulse all of the ingredients together and get them to start to stick together now that the dates are in there.
Lastly add in the sea salt and the vanilla. Pulse until you think its ready to be rolled up into the balls.
To make this process slightly easier – and because I love it when things are uniformed – I use a Tablespoon to scoop out the mixture, then roll the balls in the remaining coconut. Making sure to coat them so they look pretty.
And that’s it! Let me know if you have your own variations of Energy Balls, I know most fitness gurus have a go to – so I’d love to have other ones to try!
I like it when meals come together fairly easy. Not to say I won’t put in the effort for the right dish, but with my schedule, coming home often times after 7 and a work out, easy is nice. Easy allows for me to shower while it simmers. Easy makes me happy. Which is why I have named this dish Happy Bowls!
These are for sure a go-to when I am feeling like I need a whole meal! These are a perfect balance of the right Complex Carbs, Healthy Fibers, and Protein. It’s a tad light on the protein if you have just completed a work out, so please feel free to add a protein drink (My go to is the Vega Sport Protein Powder!), or your own protein directly in the dish if needed! The best part about this meal is that you can’t really mess up!
3 Sweet Potatoes (medium sized – chopped into cubes)
15oz can of Black Beans (I use a ‘spicy’ version from Whole Foods)
Bunch of Kale
Farro (I use the 10 minute version from Trader Joes)
Calories: 455, Total Fat 6g, Dietary Fiber 14g, Sugar 7g, Protein 17g
If you haven’t done so already, chop your Sweet Potatoes into cubed sized pieces, thickness is of your own choosing, but I generally prefer about a half inch square of Sweet Potato, so they can fully cook to soft through.
Once chopped, using a fairly large skillet, heat some oil and sauté the garlic so that it become aromatic – I love garlic so I tend to throw in more than the average person – blame it on my Italian background.
Next add in the sweet potatoes and coat them in the oil and garlic. Turn the heat to low/medium and let them cook and absorb the flavor. I’ll add some water to help them simmer while they cook cause I like to leave them simmering for awhile so the potatoes cook fully through, stirring intermittently.
Once you feel the potatoes are cooked about half way – I’d generally say about 15 – 20 minutes – add the can of Black Beans. Mix everything together in the pot and let it simmer for another 15 – 20 minutes stirring occasionally.
While the final simmer is going on – cook the farro according to the packaging’s instructions! This should only take 10 minutes if using the Trader Joe’s version.
Now take the kale and add to the top of everything, cover, and let the natural steam steam the kale! Once steamed so the kale is bright green – remove from the top and place on a bed paper towels to help absorb some of the excess moisture.
Now its time to assemble! I generally put the farro down first, then add the garlic/sweet potato/black bean mixture, then the kale on top – but feel free to mix it up! Add some other toppings if you’d like as well. Sometimes I add some pumpkin seeds, or something else crunchy! But just make sure to enjoy it!


On Saturday morning we hit the road early going to the world's largest yard sale. It's over 500 hundred miles long going through several states. The heat was hot on the pavement but the deals were huge. I bought the girls in my home alot of their winter clothes, super cute things for a little bit of money.
Taylor and one of her very dear friends who braved the heat with us. We built great memories along
the road as we shopped in peoples yards. We do this every year and look forward to the madness of it all.
Every year we seem to have a theme..Last year it was rolling pins, every girl on the trip bought one for her hope chest. This year was dutch ovens.. Taylor and I have been wanting one so bad since our trip to see the West women last year. They cooked everything in their dutch oven and the food was wonderful so we have been on the look out for one. We had also heard you could make some great bread in a dutch oven so when we met a man who restored them for a living we hung out bartering for one of these black beauties.
We ended up coming home with two for $20.00 each, he had made our day.
We couldn't wait to try making bread and it was surprisingly easy and fast.We all hung out around
the oven and when we pulled the top off not knowing what to expect we were not disappointed
in our little black beauty..
The bread was crunchy and beautiful and absolutely the best bread we've ever made..
It melted in your mouth and with a little butter on, it made
our new favorite.
I made oatmeal with brown sugar and honey this morning in my dutchy girl
and everyone agreed it tasted great..
I also bought a bean pot. It's taller and deeper for soups and chili this winter..
I wonder where my dutch ovens have traveled.
I've heard it said that they rode under the wagons on big hooks when families made their
I'm glad mine made it's way to my home..I plan on keeping mine around for a long long
As usual, I hope to build in their memories a love for a black dutchy girl oven and Lord willing I'll buy each of them their own to ride under their wangon and build memories that will last a lifetime.
THE OLD DUTCH OVEN
Some sigh for cooks of boyhood days, but none of them for me;
One roundup cook was best of all —
And when we heard the grub-pile call at morning, noon, and night,
The old Dutch oven never failed to cook the things just right.
‘She was covered o’er with red-hot coals, and when we fetched her out,
The biscuits there were of the sort no epicure would flout.
I ain’t so strong for boyhood grub, ’cause, summer, spring, or fall,
The old Dutch oven baked the stuff that tasted best of all.
Perhaps ‘t was ’cause our appetites were always mighty sharp —
The men who ride the cattle range ain’t apt to kick or carp;
But, anyway, I find myself a-dreaming of that bread
The old Dutch oven baked for us beneath those coals so red.
cool. i bought a dutch oven for my mom, she loves it =)
wow, that bread looks really good, could you share the recipe.
Yard sales are so much fun. It's like a treasure hunt for grown-ups. :) A 500 hundred mile yard sale, wow, now that is like the Disney World of yard sales. Much fun! I like your Dutch girl oven. I cook with my cast iron pans often. Food just taste better cooked on ole'fashion cookware.
That bread looks wonderful, please share the recipe with us.
Have a blessed day friend. Brandi
Oh my. I have SO MUCH to learn. I have to say that I am terrified of cast iron. No idea WHAT I would do with it.
I shamefully admit that I just used a cheese grater for the first time this year.
Sigh. I guess I'll just live the good cookin' life vicariously through you! ;)
2 for $20.00!!???!!!
You got a BARGIN girl!
Interesting. I have never thought of cooking bread in a dutch oven. Looked yummy!
I'm with the other ladies. Will you share the recipe for the bread???
me three!!! I would love your recipe. I am digging out the dutch oven from the back of the cabinet!! Thanks!!!!
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Address: Linda Bridwell, Eureka Springs, AR 72632
Located off the lobby of Grand Central Hotel & Spa
Web Address: eurekagrand.com/grand-taverne/
In 1782 the first restaurant offering food selections from a menu and served at private tables was opened in Paris. It was called Le Grande Taverne des Londres (The Grand Tavern of London).
The name of our restaurant, The Grand Taverne, was chosen to convey our intent to be first in food quality and service standards. All food is created from scratch beginning with Chef David Gilderson's balcony herb garden. The bread is baked fresh daily and we also import and roast our own green coffee beans to our specification!
Unforgettable cuisine with elegant presentations creates a memorable upscale dining occasion for even the most discriminating. Treat the one you love to a romantic dinner by candlelight!
American Fine Dining with French Influence.
Type of Cuisine served: American, Eclectic, Fine Dining, Steaks.
Service Type: Full Service, Catering, Reception/Rehearsal Dinners
Type of Menu items available: Appetizers, Entrees, Dessert, Beer/Wine, Full Bar, Specialty coffee, Vegetarian.
Largest group size: 50
Reservation policy: Recommended.
Owner: Linda Bridwell
Accessibility: NO Accessibility


3 Simple Ways to Eat Healthier
Eating healthy can be a lot easier than we make it out to be. It's just a matter of putting your focus on the right target and making that target simple and easy to achieve.
1. Eat "au natural"
Generally, the closer a food is to its original form the better. Focus on foods that haven’t been highly processed and that have a short ingredient list. A simple way to do this is to cut out foods that come out of a box.
2. Think ‘high-protien, plant-based diet.’
A plant-based diet is packed with nutrients and helps fill you up and boost your fiber intake, and when you combine that with high protien, your muscles have more energy to burn. Look for whole grains and whole grain products. Go for fruits and vegetables with deeply coloured flesh such as mangoes, blueberries, cantaloupe, tomatoes, red peppers and dark leafy greens since they generally have more micronutrients. Eat edible skins ad peels (thoroughly washed) to increase your fiber and nutrient intake.
3. Eat 50% Raw.
Rather than cutting out your favorite foods all together, add raw foods to the plate and eat an equal amount of raw health food to that not-so-healthy option. Love hot wings? Ask for extra carrot sticks and celery. Eat two sticks to one wing. Want a burger with cheese and bacon? No problem, eat a green salad with lots of veggies that is about the same size as your burger. If this sounds like it takes too much thinking, then just order a salad or two and eat it prior to your entree.
Eating healthy doesn't need to be expensive. Check out #3SimpleWays to Save Money on Groceries.


The San Diego Bay Wine + Food Festival®
Now- November 19, 2017
Click HERE to purchase tickets
Immerse yourself in a larger than life indulgent experience. Enjoy the best wines from around the world and meet some of today’s biggest celebrity chefs and culinary personalities. Join over 150 wineries, breweries and spirit purveyors, 60 of San Diego’s best restaurants, and 10,000 wine and food aficionados from across the nation for the biggest wine and food celebration on the West Coast. As one of the largest wine and food festivals in the nation, the San Diego Bay Wine + Food Festival has helped shine the light on San Diego’s thriving food scene. Experience the city’s most drool-worthy restaurants and newest food trends to hit the streets, bringing you an epicurean experience unlike any other. The magnitude of culinary talent in San Diego combined with an international showcase of the world’s premier wines and spirits, and the nation’s trendsetting culinary masters make attendance at the San Diego Bay Wine + Food Festival a mouthwatering feast and precursor to the Thanksgiving holiday.


Maryland Heights in Missouri hides a true pizza gem. Welcome to Serra's Pizzeria. You can expect a warm and inviting atmosphere whenever you stop by for lunch or dinner. We are proud to use only fresh ingredients for our pies. Moreover, every pizza is hand-tossed and oven-baked to perfection. Our pies are topped with St. Louis signature Provel cheese. And our sweet sauce is inspired by Sicilian cuisine. You can choose from our cheese, gluten-free, and specialty pies. Or you can enjoy our appetizers, salads, burgers, Italian sandwiches, pasta, entrees, and desserts. For our youngest customers, we have a kid's menu, too. You are welcome to dine in at our restaurant. Or you can get Serra's food to your table with pickup or delivery on Slice.


It is so yummy and tasty food. is is my mom’s recipe. Moog masoor ki daal is very easy to make at home because it can easily be prepared in just 20 minutes. is recipe is good and very heal y because of Red Lentils (Masoor daal), Yellow Lentils (Mung Daal) is good nutritional food. Masoor Daal is a famous food in India, & Pakistan. 1) Drain e lentils at have been soaking. In a erate heavy based pot boil e 3 1/2 cups of water. When water comes to a boil and in e lentils, salt, red chilli powder, turmeric powder, chopped tomatoes, ginger and garlic. MASOOR DAAL RECIPES Masoor Daal Recipes - List of 0+ new Masoor Daal Recipes wi complete instructions and ingredient lists. Read quick and easy restaurant styles Masoor Daal Recipes online wi image and me od to make at home. You can also find 00+ new Indian and Pakistani recipes recommended by e chef. Daal is a traditional Pakistani curry which consists of lentils and spices. It can be likened to a ick soup and is usually eaten wi roti (Pakistani flat bread) or rice. is is my mo ers' recipe for a restaurant style daal, and it has a secret ingredient which makes it really creamy! A Simple List of Ingredients. How to Cook Dal Moong Masoor Recipe by Chef Bajias: Moong and masoor daal recipes are cooked commonly in Pakistani kitchens. Moong dal, masoor dal, chana dal, urad dal and many o ers are ough cooked arately however masoor and moong dal can be cooked in combination too. is daal is a comfort food in our house. We cook it quite often, usually when we've eaten too much meat and are craving some ing simpler. ere is no ing not to love about it - it's vegetarian, uses store cupboard ingredients, is quick to make and is well flavoured wi butter, ginger and garlic. Add To Favorites Cooking Video Views: 7752 Rated: 2 times Masoor Ki Daal Aur Palak made wi combination of masoor dal and moong dal. Serve it wi ch Related Searches: Balti Dal. Add To Favorites Cooking Video Views: 5225 Rated: 3 times KhanaPakana.com. Home of Pakistani Recipes and Indian Recipes, food and cooking videos for. Apr 09, · Hi. Tried your masoor dal tadka recipe today. I have cooked only dhall (not wi masoor ough) sambar till now and is my first using massor dal and cooking tadka too. It turned out well! Used 1.5 cups of dhall wi 6 cups water and I ‘lost’ some water too . Feb 07, · However is recipe makes Whole Masoor Dal as a one-pot recipe. Follow e same steps as above. In e stovetop pressure cooker, cook for 3-4 whistles (about 12 minutes) and let e pressure release naturally. Enjoy Whole Masoor Dal wi Basmati Rice, Roti/Para a or Naan. Lentils (Daal) Recipes in English Wi ousands of trusted, au entic and KP community tested recipes and cooking videos containing Daal (Lentils) as main ingredients are handpicked and submitted by home, professional and celebrity cooks across e world - you're sure to find a favorite recipe . 09, · Quick and easy Red Lentil Curry, also known as Masoor Dal, made in e instant pot and stovetop. is super delicious, heal y and budget friendly vegan meal can be made in less an 30 minutes! If you want a quick and satisfying vegan dinner for . دالیں. Urdu Recipes of Daal, Easy Pulses Lentils food recipes in Urdu and English. Make easily at home wi complete Step by Step instructions, and videos. Large . Me od: Soak 1 cup of green moong daal for 4 hours and remove all excess water, grind to a rough paste, mix in salt, ½ tsp black pepper, lots of chopped coriander, 1 tsp red chili powder, 1 tsp chat masala, pinch of heing, 2 tbsp kuta hua dhania, ½ tsp zeera powder, 1 small chopped onion, 1 tbsp corn flour, 3 tbsp chanaa ata and a pinch of bakind soda, mix well and deep fry pakodas till. Urdu cooking recipe of Sabut Masoor, learn easy me od to make it, is recipe has all e ingredients of it, wi easy step by step instructions and me ods to make it and cook it. Sabut Masoor is a Daal, and listed in e pulses lentils. O er Urdu cooking recipes and video cooking recipes are . 19, · Recipe Card. About is Recipe. Masoor Dal is a lentil soup at is prepared by boiling e soaked brown dal and giving it a nice desi ghee tadka. Whole Masoor is also known by e name of Sabut Masoor, Khadi Masoor, Akha Masoor, or Whole Brown Lentils and is dark brown in color. Make some dhal-ightful lentil curries for a filling veggie supper ese Indian-inspired recipes include variations on black dhal and a red lentil dish. , · A creamy Red Lentil Dahl which is comforting, hearty, flavorful, and delicious. e recipe is vegan, gluten-free, heal y, and easy to make. is Masoor dal curry is done in 30 minutes and erefore perfect as a weeknight dinner and meal prep. Kali dal makhani or kali masoor makhani daal is a tasteful version of black lentils. Adding cream turns it into a delicious mou watering meal. Let's check how delicious and easy recipe Chef Zubaida Tariq has introduced for kali masoor makhani daal. is is one of e best recipes wi black lentils. Tur Daal (Pigeon Peas) - Tur Daal - Pigeon peas is a rich source of protein. Pigeon peas tastes great. Enjoy is simple and easy recipe of tur daal. masoor dal recipe. masoor ki daal. masoor dal tadka recipe wi step by step by photo recipe. a simple dal recipe which is known for its simplicity and taste is also known as khadi dal recipe in sou india or particular in hyderabad. masoor dal tadka is traditionally tempered wi spices like chilli powder, garam masala to cooked dal. is is an later typically eaten wi any rice recipes. Lentil Recipes. Lentils are very nutritious and readily available in dried form. Lentils are a great addition to many recipes and a staple for vegetarians. Look up a wide variety of Daal recipes. Recipes. Urdu cooking recipe of Masoor Ki Daal, learn easy me od to make it, is recipe has all e ingredients of it, wi easy step by step instructions and me ods to make it and cook it. Masoor Ki Daal is a Pakistani Food, and listed in e Pakistani cuisine. O er Urdu cooking recipes and video cooking recipes are also available online. e BEST and MOST downloaded(1 MILLION+) recipes app for Pakistani recipes in Urdu! Suhoor & Iftar recipes added for Ramadan! e most delicious handpicked,mou watering,special Pakistani recipes in one app. Contains almost 1700 delicious recipes. Recipes in your local language: Urdu(اردو). A must have for foodies. We have listened to all of your requests and added all e. Dal Khichdi recipe is one of e basic food recipes from Pakistani and Indian cuisines. As different kinds of dal (lentils) are frequently used in Pakistani household foods, ere are hundreds of recipes we can make using daals, khichri is one of em. Daal Khichdi is mostly vapid in taste however you can turn it into a spicy and delicious food for your meal. Masoor khichdi recipe is a very. 5: add e boiled daal, water and wait for a boil on high flame, en cover and simmer for 15 minutes, on low flame. 6: heat a coal. 7: place e coal on e daal add some oil cover, as showen in e video. 8: en add garam masala powder, coriander leaves, mix. 9: serve hot wi Tandoori Roti, Rice. 1: Chutney, Raita & Salad Recipes. 2: Rice. Remove e lid and if e daal is very dry and pasty add some water and cook for 5 minutes wi out e lid. When e daal looks completely smoo (it should be by now), make e tempering. For tempering Heat 2 tsp oil in a non-stick small sauce pan, en add dried chili peppers and cumin seeds. Pakistani Recipes: Urdu Cooking Recipes app have e best collection of Pakistani Urdu recipes. Pakistani and Indian Dishes in is app are so delicious. is Cooking app will guide you step by step how to cook ese Pakistani Recipes. All Cooking Recipes are available in local language: Urdu (اردو). Features: Masala Pakistani food recipes Urdu recipes Pakistani food. Lahori Chikar Cholay is a traditional food recipe at is quite popular in e past and as of e present.Lahori Chikar Cholay recipe is quite easy and most prevalent in Pakistan, India and Bangladesh ough e dish has been originated from Lahore most probably and is . 19, · Masoor Dal and Palak Khichdi. Masoor dal is used in Indian cooking for making dals, heal y masoor dals, khichdi, soups, baby dal recipes, dosas, tomato rasam.. Masoor Dal used in making dals. Enjoy is easy masoor dal recipe made which is cooked in a pressure cooker. is Masoor dal recipe is one of e recommended foods for ose undergoing dialysis. Recipe: 1: Wash e dal/lentils and strain e water out.In a pressure cooker, add e washed dal/lentils, onions, tomatoes, salt, red chilli powder, turmeric and water. 15, - Kaali daal or khari masoor ki daal is a popular vegetarian / vegan Pakistani lentil recipe made wi black gram lentils. It can be served wi rice or roti. 21, · After e masoor dal / red lentil is well soaked for 3 hours, take e soaked masoor dal out and discard all e water using a mesh strainer. When e water is discarded keep em aside. Now, take out e grinder to coarsely grind e masoor dal pakoda. Chicken Haleem Recipe from Pakistan includes GRAINS & LENTILS, 1½ cup whole wheat or broken wheat – (300 gram), ½ cup rice, ½ cup red lentil – (masoor daal), ½ cup yellow lentil – (moong dal), ½ cup Bengal gram – (channa dal), ½ cup barley – (jaav), optional, * You can substitute one lentil for o er. You can also 1½ cup of any lentil., 2 tablespoon green chilli paste, 2. | How To Make Egg Masoor Ki Daal. Easy To Home. Hello Friends I am host of is Channal here I share all recipes direct from My punjabi kitchen is about tasty, delicious and yummy food recipes at can be made easily at home. Every recipe is described in easiest way, so cook your food wi out any difficulty and enjoy your life. here I share all types of Recipes like Restaurant style,Quick.


60 g unsalted butter
75g strong white flour
1 tbsp sugar
VANILLA PUDDING CREAM FILLING
1 package of instant vanilla pudding mix
1 cup heavy cream
1/2 cup milk
WHITE CHOCOLATE SAUCE
150g white chocolate broken into pieces
1/2 tsp coconut oil
- Preheat the oven to 200C/400F
- Put the sugar, water and butter in the pan and gently heat until the butter has melted completely.
- Turn up the heat, then quickly pour in the flour and salt all in one go.
- Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.
- Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency – you may not need it all.
- Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger – this helps to make a crisper top.
- Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown – if the profiteroles are too pale they will become soggy when cool.
- Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles
- For the filling- mix together pudding mix powder, heavy cream and milk in a sauce pan. Bring to a light boil and stir until it forms a pudding consistency. Take off burner, put into bowl, cover and put in refrigerator to set.
- When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles.
- For the white chocolate sauce, place the chocolate and coconut oil into a small saucepan Heat, stirring occasionally, until melted.


It is not especially difficult to learn your way around a kitchen. It is okay to find your strengths through experimentation while cooking. These tips can help you become more knowledgeable about cooking so that you can try new things. Take this advice so that you can quickly improve your cooking skills.
If you are learning to cook for yourself or your family, pick up a cookbook from your bookstore or library. Look for one that has basic, easy recipes that will be fun to cook. Try your hand at several recipes that pique your interest, and forgive yourself for any mistakes you may make along the way.
It's vital that you always use sharp knives when cooking. Blunt knives are frustrating to use and they can also be very hazardous. Use a sharp knife and it will glide right through the items you wish to cut, without you having to put a great amount of force behind the blade.
Cook your vegetables quickly to preserve flavor. If you slow cook your vegetables, they will lose their nutritional value. Speed cooking vegetables also retains the best texture and nutrition. The less time you take to cook them, the better your vegetables will be.
This can be applied on many other foods other than just meat. Blended seasonings add a delicious flavor to any food, from pumpkin seeds to scrambled eggs. Everyone will love the flavor and ask you for your secret ingredient!
Using less fats, like extra virgin oil or butter, when you cook will help you to lose weight and keep your heart healthy. There is a lot of unnecessary fat in butter and oil. A nonstick cooking spray will suffice and is not as unhealthy.
Add chicken broth to vegetables when you cook them. It will keep veggies from getting stuck to the bottom of the pan and add a little flavor. Chicken broth can be found at almost all local grocery stores at a very cheap price.
Sauteing vegetables in a small amount of chicken broth is a healthy and delicious way to cook. The chicken broth will add a dimension of flavor, and let you cut down on how much oil you use. Try this next time you cook vegetables for a great meal.
To cook a pumpkin, you need to slice it properly. Take a large knife and slice it in half. The halves should be placed face-down on two baking pans. Add a few drops of water to each baking sheet, then allow the pumpkin to bake for about one hour at 350 degrees.
Do not use any wine when cooking a recipe that you do not think normally tastes good. Using a type of wine you find unpalatable will negatively impact the flavor of your food. If you want a safe bet, most liquor stores carry cooking wines.
Many herbs and veggies make odors on your cutting board no matter how many times you clean it. Make a mark with permanent ink on the end of the cutting board, so you always know which side to use for the item that you're cutting.
Replace your spices every six months at the very least. What happens a lot is that spices are kept in a household for far too long and lose a lot of their flavor. If you buy a certain spice and you know that you are not going to use it all before it goes bad, give half to a friend or family member.
As this article has discussed, cooking is revered by many as an excellent and enjoyable hobby. However, some people don't know where to start, in terms of picking the right recipes or using the proper techniques. Follow this article's advice and you will be on your way to cooking great food.
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Preparing meals everyday can be a boring experience. Learning more about cooking can be just the tactic you need to bring back your enthusiasm. Cooking is a great way to make sure your family eats a healthy meal, but can also be an enjoyable experience. This article has plenty of handy tips to improve your cooking skills.
If you are just starting out with cooking, consider doing your research at your local library. There are plenty of cookbooks with simple recipes available. Pick a few simple, interesting recipes and work up to more elaborate dishes as your skills increase.
When you are putting seasoning on meat, just season a small piece first. Certain foods require very careful seasonings, especially dishes like meatballs, meatloaf and burgers. It's best then to not cook all of it immediately, only to find out that the seasoning is off. Cook a small piece of meat first. After you do this you can either completely cook it or add more seasoning as you see fit.
Add oil to the pan's sides when cooking. Adding oil in this way allows the oil to heat before it reaches the food in the center of the pan. This helps to enhance and maximize the taste of your cooking.
Garlic's only disadvantage is that it transfers smell onto your hands. To remove the odor, simply take your hands and rub them against the sides of a stainless-steel sink. This works for garlic and for other foods that leave behind a strong odor on your hands. Not only does this clean your hands, but it also stops the unwanted smells from getting into other foods you are about to handle.
It is possible to lower the fat and calorie content of mashed potatoes without impacting the taste or texture by replacing some of the potato content with cauliflower. Because cauliflower has a pretty bland taste, it blends well with the potatoes and enhances the flavors of the other ingredients. It also mimics the texture and color of the potatoes almost perfectly letting you up your vegetable intake, and drop the calories, all the while giving the same delicious potato experience we all know and love.
Did you ever feel bad for throwing old, moldy fruit away? Is it safe to save a portion of fruit by cutting around the mold? Sadly, there is really no safe method for using fruit that is partially rotten. Mold grows inward to places that you can't even see and can make you sick so throw moldy fruit in the garbage.
Apples are a popular choice for eating in autumn or winter, but they will spoil if not properly stored. Warm, dry air rots apples quickly, so keep them in sealed or tied plastic bags and make sure they are stored in a refrigerator or a chilly basement. Watch out if you are storing a large number of apples, one bad apple ruins the bunch.
Chicken broth is a great cooking base for vegetables. Cooking vegetables in chicken broth is a low-fat, flavorful option. You can make your own chicken broth or you can buy it at most any supermarket at a very low price.
A useful tip when making chicken stock is to think big! Instead of making just what you need, make a huge pot so you have some to freeze and use later. A rich chicken stock makes a savory base for soups, stews and other dishes. Put the stock into freezer bags and put it in your freezer.
Anyone who uses these guidelines will discover how easy cooking at home can be. As your cooking improves, you will discover how beneficial cooking can be, for your waistline and your wallet. If you cook for your family, your new-found skills can even improve all of their lifestyles. Jump in there with this advice and create those masterpiece meals. great website
Is preparing and cooking family meals beginning to fray your nerves? Never allow cooking to frustrate you! This article will show you a collection of helpful advice that can make cooking meals less stressful and more enjoyable. By reading this advice, you will wonder why you were never taught this information before.
When cooking with skewers, be aware of some important facts. If you are using metal skewers, stick to twisted or square designs, as this can grasp food more effectively.
Always store your spices in a cool and dark place. If they are exposed to light, moisture, or heat, they will lose much of their flavor. Generally speaking, spices that have been ground will keep their flavor for about one year. If kept whole, spices can keep their flavor for up to five years. When spices are stored in the correct manner, they will stay fresh for much longer.
Complete many steps when cooking something ahead of time. Browse through your recipes and see what parts can be prepared early, without fear of spoiling. Much of the preparations can be finished one day prior to cooking. Even if you are faced with a challenging recipe, it can make everything go quickly.
Garlic is a delicious ingredient that has a place in many recipes, but it has no place on your hands. By rubbing your hands inside a stainless sink after handling pungent smelling foods. This serves to both clean your hands thoroughly and prevent the odors from seeping into any other food you are going to handle.
Here's a way to turn that thin sauce around. Start with 1 tablespoon and add more cornstarch until you reach the desired consistency. Stir the solution into the simmering thin sauce to make it thicker. Make sure you combine them gradually and consistently so as to prevent the sauce from thickening too much.
You should use airtight containers to store flour, baking mixes or sugar in your kitchen. Airtight containers are advantageous for several reasons. They prevent air exposure from lessening the freshness of your foods, and they also keep the bugs out. Airtight containers are available practically everywhere and are well worth their cost.
Tofu and beans can serve as great sources of protein that can be easily added to any diet. You can buy these in almost any grocery store. You can fry tofu or add it to soups, seasoned well, for a yummy protein alternative. Beans can be used in vegetarian chili, added to baked goods, or just boiled with herbs and vegetables.
Sauteing vegetables is an extremely healthy method of cooking them. Consider adding chicken broth for some added flavor. Not only will the flavor be enhanced, but they will be lower in fat without the need for oils and butter. This is a delicious, simple way to cook fresh vegetables.
When purchasing your ingredients for preparing a recipe, you should read all of the labels. You will often find unhealthy ingredients in one of your cooking essentials. It is a good idea to verify that ingredients not contain high levels of sugar or sodium. Over-consumption of these can create health issues.
Leftover flavors and scents can remain on your cutting board, even after repeated washing. Use indelible ink to mark the cutting board so that you know which side to use for each purpose.
As discussed in this article, when learning new cooking skills, there is lots of room for improvement. An investment of time and a strong desire to acquire knowledge are the key ingredients. With the tips you just learned, it should be easy to improve your cooking skills and know your kitchen backwards and forwards. When you approach cooking with the right knowledge and attitude, it can actually prove both fun and rewarding. click here to find more information


Wednesday, December 29, 2010
Dinner, when I most want to be creative in the kitchen, is a terrible time to take photos . . . at least until the summer. But on this wet, dark evening, there's nothing I would rather have eaten than this stupendous leek and mushroom risotto. This is a tester recipe for the Urban Vegan's second cookbook. After tasting this, I am even more excited to continue testing! You are going to like this cookbook.
ps. Bonus small blue elephant to be spotted in the above photo.
Saturday, December 11, 2010
- Kitteh: I need your address so I can send you your book!
- Sin Dawg winners, you'll be receiving your packages this week. The delay is my fault, not the fault of the fantastic people at DKB, so I do apologize!
- Amey, Islaborg, Haymarket8, and stealth package to Burnaby, your packages went out yesterday.
- Primal Strips winners and GoMaxGo winners, your packages finally went out earlier in the week.
- Overseas winners, it seems customs is taking their sweet time. I apologize for the delay. If anything is returned to me, I will be in touch with you individually, but I hope not to have this problem!
I'll be delving into new cookbooks soon, and will be posting. Many thanks to Vegan Cookies for hosting a giveaway that I won (for Tamasin Noyes's American Vegan Kitchen!). I've also got a new camera and a new slow cooker to play with. If anyone has recipe ideas for the slow cooker, I would love to hear!
Wednesday, December 1, 2010
The last winners of the month are VeggieAmanda and Mandi! Congratulations to you both, yay! Please send your full name and address to me at miso...@yahoo.com. (<---make sure to click on the . . . link for the rest of the email address. This is a spam avoidance thing.)
Tuesday, November 30, 2010
I'm a fairly new Portland transplant, and I'm not much of a sweets person. Save for a few exceptions that is. I thought that in case you're a Portland resident or perhaps visiting vegan Mecca, you might like to know what my few choices are if I do get a sweet craving.
Sweet Pea Baking (next to Food Fight!) has a great peanut butter brownie that I am never sorry to eat. Piece of Cake, while not entirely vegan, has absolutely killer vegan cupcakes. I prefer the German chocolate. Dave's Killer Bread makes a ridiculously good Sin Dawg; you may have seen me review this a few days ago. And finally, if I want a frozen treat, it's definitely going to be Luna and Larry's Coconut Bliss ice cream--probably Cherry Amaretto. I have yet to head out to VooDoo Doughnut, but it's on the list!
Well, huh! The winner of the PPK Extravaganza giveaway is none other than Ameyfm. She wished to be named someone's favorite PPKer, and over at the PPK, she was so named. Also at the PPK, she wished to win this giveaway, and . . . she did so win. What super powers does she have that we don't know about?! Congratulations, Amey! Please send your full name and address to me at miso...@yahoo.com. (<---make sure to click on the . . . link for the rest of the email address. This is a spam avoidance thing.)
Monday, November 29, 2010
So now let me tell you what the winner will win today. I have for you:
- killer Soyfucker Zine volumes one and two from Erica Soyfucker and friends
- pandaful tofu pirate pin and and panda pin from the fantastic panda with cookie
- adorable hedgehog card from Tahinitoo
- fabulous Heartkite and Saints and Sinners cards plus two great stickers from ilikeapplejuice
supplemented with: one smiling Oregon cloud magnet (you know you love rain), one package Butlers Soy Curls, six Primal Strips in different flavors, two coupons for free Turtle Island/Tofurky products, one coupon for a free Earth Balance product, one cute Amy's blue tote bag, one Amy's pen, and cents off coupons for Tofutti, Follow Your Heart, and Bubbies products.
Interested? The giveaway is open to everyone everywhere, from Philadelphia to Graz to Manila and all points in between. To enter, tell me about a PPKer you like, or a PPKer's art/craft project/recipe/whathaveyou that stuck with you, or tell me anything at all. Note: This does not mean pick your favorite PPKer. Who wants to do that? Not me. There are lots of nice ones. Tell me about one of them. The winner will be chosen by random number generator and posted on tomorrow's blog post. If the giveaway is won by an overseas entrant, I'll choose a US winner for the coupons by random number generator and post the second winner tomorrow as well.
...@yahoo.com. (<---make sure to click on the . . . link for the rest of the email address. This is a spam avoidance thing.)
Sunday, November 28, 2010
Chances are you've had tapas, right? If not, let me give you a little background. Tapas are Spanish appetizers or snacks. They can be hot or cold, and many are already vegan. You may be familiar with such tapas as patatas bravas, sherried garlic mushrooms, or chick peas with garlic and spinach. Pregan, my favorite tapas dish, and certainly one of my favorite dishes ever, was tortilla española, or Spanish omelet. I started obsessing about my memory of this simple, perfect recipe earlier today and I had to veganize it. It turned out really well, so I'm sharing the recipe. It's great hot, warm, room temperature, or cold. The secret to the eggy taste of the tortilla is the black salt, so try to get your hands on some if you don't already have it.
1 onion, thinly sliced
4 Yukon Gold potatoes, thinly sliced (think 1/8 inch slices)
12 oz. firm silken tofu
black salt and freshly ground pepper to taste
Using a large frying pan, sauté the onion in olive oil over medium heat until soft, salting lightly to keep from sticking. This should take about five minutes. After the onion has softened, turn the heat down to medium-low and cover the pan. Stir every five minutes until the onions have caramelized, say another ten to fifteen minutes. Scrape the onions from the pan and set aside.
Add a bit more olive oil to the pan and heat over medium heat. Lay a single layer of potato slices down in the pan. Cook them for two or three minutes on each side and then test with a knife to see if they are soft. They don't have to be browned, although it's fine if they are. You just want them soft enough to eat. No crunch left. Remove from pan and place on a plate. Repeat with remaining slices, adding olive oil as desired. (I had five batches total.)
Empty the silken tofu into a large bowl, large enough to accommodate all of the potato slices. Whisk the tofu as smooth as you can, and add black salt and pepper to taste. Remember you're salting for the potato and onion here as well, so be a bit generous. Now mix the potatoes into the tofu. (You may also mix in the caramelized onion here if you like to save a step.)
Heat a bit of olive oil in a small (six to eight-inch) nonstick skillet over medium heat. Layer 1/4 of the potato-tofu mixture in the pan. Sprinkle with 1/3 of the caramelized onions. Layer additional layers, ending with potato-tofu mixture. You may add additional black salt to each layer if you like. Press the top down with a spatula, ensuring that the edges are touching the sides of the pan and that you have a pretty solid potato cake. Allow to cook for five minutes or so, until you see that there is quite a bit of potato browning along the sides of the pan.
Place a large plate over the frying pan and quickly flip the tortilla onto the plate. Shimmy the tortilla, uncooked side down, back into the pan. Cook for an additional five minutes, rinsing and drying that plate while you wait. Now do the same plate-pan flip. You should have a gorgeous tortilla steaming and waiting to be devoured.
Skyhorse Publishing have kindly provided me with a copy of Animal Camp, by Kathy Stevens. This lovely follow-up book to Where the Blind Horse Sings continues the story of rescued farm animals at Catskill Animal Sanctuary. As a person who initially went vegan after hearing about the horrors of slaughterhouse conditions, and later about the treatment of factory-farmed animals, my heart is warmed whenever I can hear about the wonderful animals that have been saved. I am sure you will agree, and I hope lots of you want this beautiful book. This giveaway is open to anyone anywhere, from the Catkills to Kathmandu to Catalina and all points in between. To enter, please leave a comment on this post. Tell me about an animal you love, a camp you went to, or anything at all. The winner will be chosen by random number generator and posted on the blog tomorrow.
The winner of yesterday's Daiya giveaway is Sarah! Congratulations! Please send your name and address to me at miso...@yahoo.com. (<---make sure to click on the . . . link for the rest of the email address. This is a spam avoidance thing.)
Saturday, November 27, 2010
This is a bowl of khichari, which I think of as the Indian equivalent of pure comfort food. And it's naturally vegan! In India, if you are ill or unwell, this is what you will eat. It's meant to be simple and soothing and easy to digest. It's basically a porridge made of rice simmered with some type of lentil, bean, or split pea in a fair amount of water, so the whole thing goes to mush. Sometimes vegetables are added. A spiced oil is stirred in, and the whole thing is finished off with cilantro. The version I made can be found in a book called Heaven's Banquet, but there are variations available everywhere. The bowl above is pretty simple, and you could make it without a recipe easily: basmati rice, red lentils, more water than you would for regular rice, cook it to mush and season it. My spiced oil contains a number of Indian spices, turmeric for color, lots of fresh ginger, and a pinch of asafoetida/hing (often used in place of onions and garlic in Indian cooking). I've fed this to omnis before and they have loved it. I hope you find a recipe and try it!
Friday, November 26, 2010
Somehow, at 8:00 in the morning, I got ambitious. I made a list of seven items:
- vegetable stock
- white seitan
- chickpea gravy
- mushroom and red wine gravy
- mashed cauliflower/potatoes
- celeriac and olive puree
- pumpkin pie
I had some missteps along the way for sure. I oversalted the stuffing and had to increase the bread by a third. I pretty much ran out of stock. I overthickened one of the gravies. Damage control and then damage control. And yet.
Everything was really good. Everyone tried all of it. One omni said that she would have happily eaten my food and nothing else for Thanksgiving. Excuse my language for this following sentence. I have heard that Terry's white seitan is unfuckupable. It's true. It's the best seitan I've ever made. Everyone at the table thought it was delicious, from the omni food afficianado who has never tasted seitan, down to the three year-old who won't eat brown food but ate this brown food. It looked gorgeous with the stuffing spiraling through it. It felt and looked like festive food, and it was easy to make. The caulipots and gravy were yummy, and smoked paprika made them special. The celeriac puree was unusual and a combination of flavors that rolled all over your tongue. Cranberry sauce, arugula salad, green beans, and my sister's homemade walnut whole wheat bread based on this recipe rounded out the meal.
And I never got around to dessert. I was too full. I am told they liked it.
The winners of the awesome DKB Sin Dawg giveaway are Noelle, radioactivevegan, and joyfulgirl415. Congratulations to you all! Please send your name and address to me at miso...@yahoo.com. (<---make sure to click on the . . . link for the rest of the email address. This is a spam avoidance thing.)
Thursday, November 25, 2010
And a review! Or four, actually. Today's giveaway comes from Dave's Killer Bread, and they asked me to do a review in conjunction with the giveaway. Their bread really is killer, so of course I was happy to oblige. They sent me a Sin Dawg, plus their three newest varieties of bread, and I trekked them back to the murky Midwest to share with my parents tonight. I am happy to say we love them all.
First up is DKB 21 Grain Light. This is a sweet, flavorful, chewy loaf. My mother commented that it had quite a lot of texture for a light bread, and I agree. This would make an awesome PBJ, or hold up well against a capery, veggie-filled tofu salad. Next we tried DKB Good Seed Light. I loved this, and so did my father. It's less sweet and more nutty than the 21 Grain. I'd love to use this for a vegan BLT or grilled cheeze. Our third bread was the Robust Raisin. Wow, we all agreed this one is just delicious raisin bread, dense and a bit nutty/seedy. It would be perfect breakfast toast, and I could see it as Fronch toast.
And then the Sin Dawg, which sent us all swooning. Here is the thing. They look healthy. They ARE healthy. And from the first bite, you will never believe it. Each time I buy one, I cut myself a slice of Sin Dawg take a bite, and am floored. Next bite the same thing. Each bite. They are so cinnamony and gooey and chewy and seedy. We were all in heaven. Believe it!
Would you like to try your own? Of course you would. That is the segway to today’s giveaway! Dave’s Killer Bread will happily ship out a Sin Dawg, plus a DKB t-shirt and fun coloring book, to three lucky winners anywhere in the US. To enter, simply comment on this post. DKB would be grateful if you’d consider joining their email list or fanning them on FaceBook, but it’s not mandatory. And if you don't win, have a look at the recipe demonstrated by Dave himself on Everyday Dish. They are that good.
Wednesday, November 24, 2010
My grocery store has interesting citrus lately, trucked up from the next state down, California, where everything grows. Above you will see Kaffir limes. If you like Indian and South Asian food, this might ring a bell, because Kaffir lime leaves get used a lot. I didn't have access to those, so I brought these how to play with. They are very acid, and as such not generally used in cooking. In South-East Asia, the zest is used in cooking. They're normal lime-size, but you can see they have a bumpy rind rather than the smooth one I'm more used to. These are destined for lime-ade
These little orangies are calamondin, and they are related to the kumquat. You can eat them whole. The rind is sweet and the interior is tart, and they are really delicious. I read that you can freeze them whole and use them as ice cubes in your drink, so I froze them to try.
Some floated, some sank, and the green you're seeing is calamondin leaves. This was pretty cute to look at and would be fun in the summer. I'm not sure if they are in season in the summer, though. Hmm.
This great big guy is a citron. You may have seen them candied, for use in baked goods. There is almost no juice in a citron--it's all rind and pith. In South-East Asia, I believe they make a picke out of the rind. The fruit smells heavenly, like a sweet strong lemon, and the scent stays on your skin after handling.
Here's the interior of a citron, along with my beginning of the zesting process. I'll freeze it in tablespoons for later use in baked goods, Joanna nuggets, etc.
Tuesday, November 23, 2010
This afternoon I had the pleasure of lunching with the lovely Nummers and her sparkly shoes at Blossoming Lotus. BloLo is all vegan and organic all the time, with lots of raw and gluten-free options. It was my first visit there, and I was not disappointed. The atmosphere is lovely: high ceilings, lots of daylight, a chandelier mixed with more modern lighting. Our other photo of the space didn't really turn out, so imagine what you are seeing as three or four times as wide, and with a big chandelier in the center. It's really relaxed, open and inviting, a place you like to sit in, and not a place you feel rushed. You order at the counter and get your own flatware and water while you're waiting for your food. I like that casualness.
Here's the bowl ordered by Nummers: Soy Curls, avocado, kale, brown rice, beans, and I think a smoky barbecue sauce. I was very excited about my own food and I think I didn't inquire as closely as I could have. Behind the bowl, you can see a fluttering Nummers hand. She wanted to get to that fork! She said it was as delicious as it looked!
Although it is really cold here, for some reason I wanted a salad! This yummy thing had mixed greens, spiralized raw beets, and shredded carrots with some sweet/spicy nuts and a ginger dressing. I kicked up the ginger with a big class of fresh carrot and ginger juice. This was really, really good. Although: spiralized beets can be tricky to maneuver--some were as long as my hair! I'm not too good with long thin noodles like spaghetti, and I found myself slightly flummoxed. I had to be brought a knife. This helped.
So, anyway, to sum up, if you are in Portland: go here! And grab a knife!
The winners of yesterday's excellent Viva Vegan giveaway is Islaborg! Congratulations to you! Please send your name and address to me at miso...@yahoo.com. (<---make sure to click on the . . . link for the rest of the email address. This is a spam avoidance thing.)
Monday, November 22, 2010
Mushroom "Scallop" Piccata over Creamy Polenta
1 ½ c unsweetened non-dairy milk, water, broth, or a combination
½ c polenta
1 T vegan butter
1/4 t salt or truffle salt, or more to taste
Mushrooms and sauce
8 oz king trumpet mushrooms, cleaned, and stems sliced into scallops
juice of a lemon, about ¼ c
1-2 T white wine
1 t capers in brine, optional
1 T vegan butter
Salt or truffle salt
Freshly ground white pepper
Green herbs of your choice to garnish (chives and parsley are good)
Sauté the mushrooms in a non-stick pan with a little oil over medium heat until soft, flipping, about five minutes. Set aside.
Now, make the polenta. In a small saucepan, heat the liquid and butter over medium heat. When it starts to steam, add the polenta in a steady stream, stirring constantly with a wooden spoon. Continue to stir until the sides start to pull away from the pan. If you are using non-dairy milk in combination with other liquids or on its own, this should take about five minutes.
Heat the remaining vegan butter in the nonstick skillet with the wine, lemon juice, and optional capers. Bring to simmer and allow to simmer until reduced by half. Add the mushroom scallops to the sauce and gently heat. Add pepper and salt to taste. Garnish with herbs.
Spoon the polenta into two medium-sized bowls. Divide the mushrooms and sauce over the bowls and enjoy!
* * *
Today I have for you a giveaway from Perseus Books. It's the VegNews Cookbook of the Year, Viva Vegan, by Terry Hope Romero! If somehow you have escaped the rave reviews this cookbook has been getting, head over to the PPK to read some Viva Vegan love.
To enter, please leave a comment below. Tell me what you want to make from Viva Vegan, or tell me who you'd love to give a copy to, or tell me about a vegan cookbook you'd write if you had the chance . . . or anything at all. This giveaway is open to everybody, everywhere, from Austin to Vienna to Tijuana and all points in between! The winner will be chosen by a random number generator and posted tomorrow below tomorrow's giveaway.
The winners of yesterday's Lightlife giveaway are vegga and Anne! Congratulations to you both! Please send your name and address to me at miso...@yahoo.com. (<---make sure to click on the . . . link for the rest of the email address. This is a spam avoidance thing.)


Welcome to the Restaurant & Bar DESTINo
Come to visit us and enjoy a pleasant, friendly and quality, which will provide different times, surrounded by nature and typically Moorish decor, discover the best that the national cuisine has to offer. Take this opportunity to retreat and enjoy the quiet that surrounds it.
Restaurant DESTINO want to make a difference in your meals through the space and elegance of Mediterranean cuisine, which unite classic ingredients prepared in an innovative way. There is suggestions a la carte and daily specials.
A good selection of Portuguese and international wines, complete all your meals!
In addition to the restaurant, Destino, has to offer a bar where, every day, follows a HAPPY HOUR (from 16.30 to 18.30), a wide variety of snacks, light meals and memorable cocktails.
- All types of events such as lunches or dinners Group, Birthday, Business, Weddings, Baptisms,
- Barbecues every Friday with live music;
- Karaoke Night;
Browse our site, leave us your suggestions and ideas. www.restaurantedestino.com
Have fun. We always have several promotions going on, for more information, please contact us or visit us!
Phone 351 282 792 473


Procrasti-baking has become one of my favorite activities. If I have a deadline that is still days away, wedding details to finalize or thought pieces to write, procrasti-baking is my “go to.” I like to think that it helps my creative process by engaging one part of my brain on something fun while the rest of my brain can work out whatever issue I’m avoiding. It’s either that or I just really enjoy baking. Possibly both.
Anyway, I grabbed my mother’s “New Better Homes and Gardens Cook Book” (which I think she got as a gift when she got married in 1965) and started looking for something that would use up our rapidly aging bananas. We have a goal of zero food waste. While that isn’t always possible, projects like this do help. I landed on their tried and true Banana Bread Recipe under Tab 4, page 71 for “Breads.”
Now, some things have changed since 1965. For instance, the word “shortening” gave me momentary pause. But overall, this recipe, with some minor adjustments for dietary restrictions, still sings.
Ready to make banana bread so good that you’ll eat it all in under 36 hours (which we totally did)?
Ingredients (Original Ingredients/My Alternatives)
- 1/3 cup shortening or 1/3 cup melted butter/Earth Balance*
- 1 cup mashed ripe bananas or 2 mashed very ripe bananas
- 1/2 cup of sugar or 3/4 cup of sugar**
- 2 eggs (beaten)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt or just a pinch of salt
- (Alt) 2 teaspoons vanilla extract***
* I need to be careful with dairy, so we switched to Earth Balance about a year ago. So far, I like it as an alternative to butter when baking, but some people prefer real butter.
** I’ve seen recipes that call for up to a full cup of sugar, and I’ve seen recipes that take it below a 1/2 of a cup. It’s really up to your personal taste. I look at this as an advanced sugar delivery system, so I tend to go for it and promise to eat something healthy later (much, much later).
***The original recipe also called for a 1/2 of a cup of chopped walnuts, but I like my banana bread to be nut-free. So, I ignored that, and instead, tossed in vanilla.
- Pre-heat the oven to 350 degrees.
- Find a pan that will work as a bread pan. Better Homes recommended a 9 1/2 x 5 x 3-inch loaf pan. If you have one, awesome! If not, don’t stress. You can fake it with a cake pan. I used a square cake pan that runs 7 1/2 inches along each side.
- Grease the pan with your butter/Earth Balance/ Other butter substitute.
- Drop your very ripe bananas into a mixing bowl and start mashing with a fork (or any implement that works for you). You do not need a mixer at any point.
- Pop the 1/3 cup of butter/Earth Balance into the microwave in a microwave-safe dish to melt.
- Add the melted butter/Earth Balance to your well-mashed bananas.
- Add in the baking soda, baking powder and salt. I went with a pinch of salt, but you can easily use up to ½ teaspoon.
- Beat your egg(s) in a separate bowl and then add them to the mixing bowl.
- Add in your desired amount of sugar.
- Add in the flour to your mixture and stir.
- If you are adding nuts, stir them into the mixture at this point.
- OR skip the nuts (as I did), and stir in the 2 teaspoons of vanilla extract.
- Note: I wasn’t satisfied with the consistency, so I kept stirring for another minute or so to get the mixture as lump-free as possible.
- Pour your mix into the greased cake pan (or loaf pan, if you had one).
- Bake for approximately 45 minutes or until your toothpick tester pulls out clean. At our elevation, and using the relatively shorter cake pan, the bread was actually done around the 32-minute mark, so it’s a good idea to keep checking on it to avoid burning.
- Let the bread cool on a rack or protected surface.
Are you a procrasti-baker? What are your favorite recipes? I’d love to see your pictures if you try this one!


The whole couple/ family TV show thing has become a thing in Kenya of late. From the Murayas to the Bahatis, among others, we have watched them all. We are now bracing ourselves for yet another celebrity family show, only that this time round, it’s all about the food.
Sauti Sol’s Polycarp, popularly known as fancy fingers, and his lovely wife Lady Mandy have announced a new cooking show dubbed ‘Meals in Minutes with the O’ s.
According to the beautiful couple, the idea was inspired by the lockdown which got them to develop an interest in cooking at home.
Polycarp said the show ‘will appeal to meat eaters who want to try different kinds of foods that are not necessarily meat and for vegans who want to try new ways of making their foods.
They announced that the first episode will be out on Saturday via their YouTube channel.
''We are excited to announce our cooking show dubbed ‘Meals in Minutes with The O’s!’. It’s been a long time coming and we have always wanted to share our unconventional ways of cooking that will literally spice up your life! When lockdown started many of us got more interest into cooking at home more. It’s way healthier and most times cheaper than eating out everyday. And we thought why not let you into our kitchen and explore all kinds of different plant based foods. This show will appeal to meat eaters who want to try different kinds of foods that are not necessarily meat and for vegans who want to try new ways of making their foods. It’s for EVERYONE! First episode out this Saturday. Subscribe to our channel The O’s on YouTube for this and much more about us and our family(little one coming soon! ) #myramtons #mealsinminuteswiththeo’s''
Since the lockdown started, everyone has been taking their talent to social media starting blogs, shows and conversations, and Polycarp is no exception. In as much as Sauti Sol revealed that they have been making money despite the COVID19 pandemic, it seems Polycarp still needs to secure the bag in another way.
Think about it, a little extra money or side hustle never hurt nobody. For us, we are ready to enjoy the cooking show! All the best fam.
Photo Credit: Naibuzz


Available October through November - Oriental Persimmons
What is the most consumed fruit in the world? The Oriental persimmon. This is an astonishing fact to most Americans, who if asked, incorrectly assume that the apple is the correct reply.
The non astringent Oriental Persimmon diospyros kaki is large, sweet, crisp, and frequently seedless. The Oriental persimmon is quite different from its American relative diospyros virginiana. Our native American persimmon is small, full of seeds, astringent, and can only be eaten after it has become soft and overripe.
We offer several different varieties of these delectable Oriental persimmons. They are delicious raw or dried and can be used in pies, cakes, puddings, or breads. As requested by our Asian customers, we do grow a few astringent varieties of Oriental persimmons, so please let us know your preference.
We have several different Japanese varieties available. Please click on each variety for larger photos.
Fuyu (medium size)
Two varieties available:
Matsomoto Wase Fuyu - (round, sweet, early variety)
Fuyu - (round and sweet, late season)
(pictured is a Hana Fuyu)
Jiro - sweet flat, quadrated fruit that sweetens up as soon as it starts to turn color
Three varieties available
Makawa Jiro - the first of the jiros to ripen
Jiro - mid season
Ichikeiki Jiro - mid season
Tanenashi - astringent
Large, elongated with a pointed end, and one of the most beautiful of all the Oriental persimmons in color and shape, this fruit is astringent until it softens. It is highly favored by our older, more knowledgeable Asian customers. It is excellent for cooking or drying
Saijo - astringent
Saijo means "the very best one" and we will have to agree. It is small, elongated, and mottled with black/purple tones and must be very soft before being consumed. Exquisite flavor!


It's a while since I've reviewed a cookery book but I saw this being talked about on Twitter and decided it was something special. It brings together 70 recipes from around the world, but more importantly it introduces us to the fourteen chefs behind these dishes - their backgrounds, their stories of 'coming to America', the food that reminds them of home. Originally from places as far apart as South America and Africa, through the Middle East to Afghanistan, Nepal and Sri Lanka, all of them have found a new home in New York, and a new family in the kitchens of Eat Offbeat catering company.
Sparked initially by a desire to recreate the hummus made by their Syrian grandmother, siblings Manal and Wissam Kahi founded Eat Offbeat in 2015, from the start having a mission to introduce New Yorkers to quality food from around the world, and, perhaps more importantly, to offer quality jobs for refugees and immigrants eager to share a taste of their homeland. For the chefs, cooking their favourite meals is a bond with home and family. To the diner, it's a way to experience other culinary traditions, and to see 'incomers' as more than statistics.
The recipes start with appetizers and dips, and follow through salads and soups, grain dishes, both vegetarian and meat main courses to desserts and drinks - and everything is mouth-watering. The instructions are clear and look easy to follow, photographs of the finished dishes are so tempting, and I've already book-marked a selection to try - salads of cucumber and tomato with lemon-sumac or lime-mint dressings; Chef Bashir's Chicken Karahi from Afghanistan, which stews the meat in turmeric, garlic and tomato sauce; Chef Mariama's mustard and lemon marinated Chicken Cilantro from Senegal; or maybe Chef Hector's recipe from Venezuela for Hallacas tamales stuffed with pork and beef (though the banana leaf wrapping may have to be replaced by rather prozaic aluminium foil), and to round off a meal either (or both) of the recipes for Baklava, one from Iraq, one from Iran.
For most of the recipes the ingredients are familiar - as in Riz Gras, a Guinean dish of rice, chicken, cabbage and carrots, or Sri Lankan Kowa Varrai, a dish of coconut and cabbage to be served alongside spicy curries - it's just the different combinations of vegetables, or additions of spices, which turn them into something extraordinary. Some of the spices and flavourings may be a little unusual, but are probably available from a large supermarket or specialist shop (or failing that, there are suggestions of where to buy them on-line). And, if like me you're often adrift with the US method of measuring ingredients there's a handy conversion table at the back of the book.
From May 15, 2020, to May 15, 2021, (including any preordered copies that ship during this period), Workman Publishing will donate 2% of the cover price for every copy of The Kitchen without Borders cookbook sold in the United States and its territories, the United Kingdom, Canada, Australia and European Union member states, to the IRC, a not-for-profit organization dedicated to providing humanitarian aid, relief and resettlement to refugees and other victims of oppression or violent conflict, with a minimum contribution of $25,000 USD. For more information, visit rescue.org/cookbookand https: //www.workman.com/kwob. No portion of the purchase price is tax-deductible. For additional information about the IRC, see rescue.org.


1. How long will my cake stay fresh, once made?
My cakes need to be stored in the original packaging in a cool, dry place (not refrigerated). The cakes should stay fresh in this condition for up to 4-5 days. Cupcakes will stay fresh for up to 2 days. My cakes are freshly made with no preservatives so therefore have a shorter shelf life.
2. What icing flavours are available?
The following flavours are available: Lemon, Vanilla, Chocolate, Chocolate fudge, Butterscotch, Coffee and Red Velvet.
3. Can you make gluten free and vegan recipes?
Yes – I can make cakes for most dietary requirements.
4. I have problems with food allergies and intolerance. How I can be sure of the foodstuffs you have used.?
Yes, some of my products will contain allergens. To be sure about ingredients used, please talk to me. I will provide a list of ingredients. I also make checks on the foods I have used to prepare my cakes and have records. For example, nuts, wheat and dairy products are all used in my kitchen, but every care is taken to keep them (and foodstuffs) separated when making special dietary cakes or standard cakes which are meant to be nut free.
5. How much notice will Midnight Baker need to create a cake?
Ideally as much notice as possible. However, I will try my best to accommodate last minute orders.
6. Does Midnight Baker deliver?
Yes, free deliveries within a 5 mile radius of my business kitchen in Reading, Berkshire. Thereafter, a charge of 40p per mile will be charged.
7. Is a deposit required; if so how much?
To confirm your booking, a 50% non-refundable deposit is required with the balance to be paid in full upon delivery/collection. However, wedding cakes must be paid in full two weeks before the delivery/collection date.
8. Can I cancel my order?
Any orders can be cancelled up to four weeks before the delivery/collection date.
Terms & Conditions for Cake Orders – click here..


I was given the opportunity to review the new (at lest new to me) chips from Beanitos curtesy of Influenster as part of their Refresh VoxBox. If you want an invitation to opportunities like these ones, leave a comment below and I’ll send you an invite.
I got two styles of chips, one was the nacho cheese and the other was the restaurant style.
The Beanitos chips are marketed as a new way to snack, instead of being made from corn like most of the chips that are made, these are made with beans. Both of the kind that I tried were maid with white beans. They also have no gluten. Here is some of the nutritional information from the back of the bags.
The first chips that I tried were the restaurant styles ones. I thought that out of the two, these would be my favorite. When I opened the bag, I didn’t really smell anything, not like the ones that I”m used to (the smell of corn and the salt). When I tried them, they really didn’t taste like anything, I did taste a hint of the sea salt that they used, but that’s about it. The only time that I tasted beans was during the aftertaste that I got after I ate them. In all honesty I would not try them again alone, I think these are too bland for me, To eat these, I would recommend them with a salsa or a dip. Surprisingly, these were not my favorites, the nacho cheese were.
When I opened the nacho cheese bag, I could definitely smell the cheese and a hint of jalapeño, These were my kinds of chips. When I took a bite out of these, I could instantly taste something, these are not bland at all. On these, you can can taste the beans, but I feel like it compliments the nacho cheese and the jalapeño (?) spicy taste. Out of all of these, I would definitely recommend these over the restaurant style chips.
Based on the taste, I would totally buy the nacho cheese ones as a way to compliment my other snacking foods. These are on the healthier side of chips and it would make me feel less guilty of eating or snacking. The only thing that makes me second guess buying these are the price, they retail for $3.49, I’m assuming it’s for both of them and I feel like I could find a better deal somewhere else.


Ontarians have new ways to support Ontario’s local food & beverage community
For Immediate Release
Vineland, ON – Beginning immediately, Ontario restaurants providing takeout and delivery for their customers have the ability to include alcohol in those orders during the COVID-19 pandemic. This is a welcome measure to assist the local hospitality community during these challenging times and to help many Ontarians who depend on delivery services in order to follow social distancing guidelines. Now more than ever, Ontario wineries are thankful to restaurants who feature and offer local VQA wine.
The local Ontario wine industry is thankful that this opportunity is now available to support local VQA wineries and their restaurant partners in this difficult time. Restaurant wine sales are important to restaurants and wineries. This change by the Ontario government will help both industries as they try to keep their businesses afloat.
“It’s never been more important for Ontarians to buy local,” said Richard Linley, President, Ontario Craft Wineries. “From supporting farmers and small businesses to protecting jobs, choosing local strengthens our regional economies. These restaurant delivery changes give Ontario residents an easy way to enjoy the local Ontario VQA wines they love in a safe way, while pairing them with the food offered by our local restaurant partners.”
“The Ontario wine industry is closely connected with our important business partners in the restaurant and hospitality industry and is grateful for this new way that Ontarians can support great Ontario wine and their local restaurants,” said Aaron Dobbin, President & CEO, Winery and Grower Alliance of Ontario.
“Providing licensed restaurants in Ontario the ability to deliver local products with takeout and delivery allows customers to continue to observe social distancing while offering much needed support for local food and beverage businesses,” said Jamie Rilett, Vice President, Central Canada, Restaurants Canada.
The Wine Marketing Association of Ontario is dedicated to promoting the VQA wines of Ontario – both the vintners and the unique qualities of our authentic VQA wines that are made exclusively from 100% Ontario-grown grapes. Wine Country Ontario is dedicated to promoting Ontario’s wine-growing regions – from the wines and wineries themselves to the complete experience of each destination: local cuisine, year-round activities and warm hospitality. Wine Country Ontario is a brand of the Wine Marketing Association of Ontario.
Director of Public Relations
Wine Marketing Association of Ontario
The OCW leads the growth and profitability of Ontario’s respected VQA wine sector – through strategic partnership and authoritative trusted advocacy. As a non-profit trade association, the OCW represents over 100 wineries from across the three designated viticultural areas of the province (Niagara, Prince Edward County and Lake Erie North Shore – including Pelee Island) as well as emerging wine producing regions such as Ontario’s South Coast and Georgian Bay/Grey County. OCW members are independently owned small and medium sized businesses – grape growers, manufacturers and leaders in tourism in their communities. Our members are the future of Ontario’s wine industry which is a source of new investment, jobs and award-winning wines.