Thursday, May 31

Tasty Links: 053107

Coconut Bread - sounds so good. Wonder if you could make it into french toast. ;)

Menu planning at MightyGirl. I love her idea of "need to eat now" list on the fridge. We could use that idea. Maybe I will design something up. More food planning here too.

(All above links swiped from notmartha)

Monday, May 28

Pictures for Yum Yum Brownie Muffins

Added some new pics to an old post from November to go with the recipe for Yum Yum Brownie Muffins. We had friends over today and we were feeling the need for something chocolatey - so easy peasy...these got whipped up.

Saturday, May 26

Tasty Links: 05.26.07a

These Seoritas look sweet and are loaded with brown sugar and almonds. Drool!

Or how about German Chocolate Cake from David Lebovitz. Hu-huh!

Jamie Oliver's Bloomin' Brilliant Brownies. Naughty!

Cheats Roast Pepper & Halloumi Tortilla - goes in my tummy!

Cheesy Crustless Quiche looks great. I've been thinking of doing something like this for dinner one night. Oooh! Caramelized Onion Quiche or a Rustic Onion Tart also sound delicious and worth trying.

White Whole Wheat Pizza Dough Recipe from 101 Cookbooks also looks yum. Love that she used potato as a topping. Carb overload!

At the end of this post on Kosher salt at The Perfect Pantry, there's a recipe for Moroccan Eggplant Salad one of my favorite Moroccan salad dishes. I will have to try this!

Crepe Gateau

A couple Mother's Days ago I made this Chocolate Raspberry Gateau. It's dead easy (as long as you find making a huge pile of crepes easy). I don't have a proper recipe for it. But I'll explain how I did it.

I was inspired by the Crepe Suzette, I wanted something that would be somewhat light. Afterall, Mother's Day happens in Spring and both our Mother's always say they want something "healthy". Not that this is really light, but it's a lighter take than say Devil's Food cake or something like that.

Anyway, raspberries grabbed me for some reason. I think because I wanted a a fruit that would pair well with chocolate, and I'm not a huge chocolate/orange fan, so I figured raspberry was always good and it's another classic combination.

I dug out a crepe recipe from my now tattered Joy of Cooking. Poor book's binding has split and I really need a new one. And I started making crepes. Crepe after crepe after crepe. When I had my pile finished, it was really much more like a moutain at this point, I began assembly.

On the plate you are going to use for presentation, lay down a crepe. Smear it with your favorite jam. Lightly sprinkle cocoa powder, powdered sugar, and crushed nuts - I used walnuts. Repeat. And repeat. And repeat. And repeat. And repeat. And repeat. And repeat. And repeat. And repeat. And repeat. And repeat. And repeat. And repeat. And repeat. And repeat. And repeat. And repeat.

When you finish, dust with powdered sugar. Then I made up a chocolate sauce for drizzling over and serving. It was quite a hit and definitely a keeper recipe for the future. Plus, it has endless possibilities for variations and play. Always a good thing. (Yipes I sound like Martha!)

Tasty Links: 05.26.07

The Bacon Show - features one new bacon recipe per day, every day, forever. Dave, this one's for you! Next time I think we need to try to tackle 3 pounds of bacon. :)

Make at Home Girl Scout Inspired Cookies! Caramel Delights, aka Samoas. And the ever popular Thin Mints.

If Girl Scout Cookies aren't your thing, what about Smitten Kitchen's Homemade Oreo Cookies? They look a bit more like a Whoopie Pies. I have a recipe for that from the mother of one of my friend's from high school. I should post it. Maybe soon. :)

Hankering for something exotic? Posie Get's Cozy has a yummers looking recipe for Tikka Masala. Mmm!

Warm Chickpea Salad with Shallots and Red Wine Vinaigrette from Orangette.

Everybody Likes Sandwiches (yes we do!) has a vegan recipe for Bannock quick bread. Looks so easy!

Tuesday, May 22

Good stuff around the web

Southwest Chicken Salad with Chipotle Ranch Dressing @ Kalyn's Kitchen- looks divine!

Kalyn's Kitchen is also the home of Weekend Herb Blogging which looks like fun.

Recipe for Ras Al Hanout! Essential to Moroccan cooking. I am registering for a tangine...

Yum! Moroccan Chicken with Kumquats and Prunes. Le sigh. Is it lunch time yet?

For Alex: Apple and Brie Pancakes. Hah!

Carrot and Hazelnut Muffins -!

Food and Wine Wiki

Food and Wine Magazine have launched a wiki on their site where people can share and recommend their favorite places to eat, drink and be merry. Nice :)

Monday, May 14

Food throughout history

Food Timeline provides a nice overview of when people started eating what. Kinda cool.

You can fry avocado?

Apparently, yes you can. Fried Avocado with Fruit Salsa - sounds soooo naughty!

Feed Me Bubbe!

I love this - Feed Me Bubbe is a series of videos set to document a grandmother's recipe for posterity. I wish my Bubbe was around because I would have liked to do something similar. Bonus - you get a Yiddish word of the day/episode. It's brilliant.

Veggie Pasta Salad

This is so easy to make. I created it on a whim and I'd guess you could add tuna or chicken to bring it from a side dish to a complete meal.

Veggie Pasta Salad

1 lb. Pasta - I like whole wheat veggie Rotini
1 8oz. bottle your favorite Creamy Italian dressing (I like Ken's)
1 red bell pepper
1 cubanelle pepper (or green bell pepper)
1-2 cans of large olives, sliced
1/2 onion, finely diced (can use vidallia or red or whatever)
1 sm. can sweet peas
1 package brocolli slaw (contains shredded brocolli and cauliflower hearts, carrots and cabbage)
1-2 packages of grape tomatoes, sliced in half

Follow directions on pasta package and cook pasta. You can rinse it but I do not. To speed up cooling after draining, cover a baking sheet with foil (for easy cleanup) and spread the hot pasta evenly. Place in fridge - check and stir occasionally. It will cool down your pasta very quick. Warm pasta is OK but you don't want it hot.

In a large bowl (this makes a TON), combine all other ingredients except for dressing. Add cooled pasta. Cover with dressing. Stir to combine.

Chill and let the flavors mix. Then enjoy!

Note: You could easily substitute whatever veggies are in season as well.


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