Month: August 2016
With Labor Day coming up in the next week, I thought that I would find something to post for you labor day picnic. Here is something that I posted a year ago. These dishes are easy to make and delicious!
As a vegetarian, when you go to picnics, it’s hard to leave it feeling like you had a decent. It’s even harder living in Texas, where BBQ is ubiquitous. The only vegetable dishes are …
Source: Healthy Picnic Food Ideas!
I have a kid who goes through ranch dressing like ketsup! Oops, I mean he uses ranch like ketsup. He puts it on burgers. Eggs. Baked potatoes. Anything!
Go figure. Though I realize that I had food quirks that drove my mom nuts when I was a kid. And no. I am not telling you what they were. I guess this is some form of payback?
Well! This recipe looks wonderful. I am definitely going to give this a try. Sneak it in somehow!
The best-dressed salads, steamed and roasted vegetables, pasta and even nachos are all wearing homemade ranch dressing: It ain’t an American classic for nothing. Add jalapeno, chipotle, roasted garlic or finely minced kimchi to up the ante.
You know the saying, “Manners maketh man”? Well, it is my firm belief that dressings maketh salad. This might not be strictly true, but dressings and sauces can certainly be deal-breakers.
Dressings and sauces are the pearl necklace, Louboutins, or Hermes scarf to a simple salad. Or they should be. It’s that just-so accoutrement that if got wrong ruins the whole look – or taste, but if spot-on is dead-right. And not showy about it. Plain iceberg with a fab homemade dressing will always beat a fancy plate of heritage this and thats dressed with emulsifier- and thickener-filled shop bought. Always.
Making your own dressing or sauce – this one does double duty – is…
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A repost of a recipe I did last year!
Now that it is starting to cool down here on the Gulf Coast, I am starting to thingk about baking again. I don’t know about you, but even with the air conditioning I don’t feel like baking too much. Between the heat and the humidity, it gets kind of oppressive. We are back in the 80’s so it time to make some goodies again.
Here are my apple pie muffins. These are favorites for Sunday breakfast.
In Illinois, my sister-in-law and I would go apple picking in August or September. We would come back with bushel backs of them. We would make everything from apple sauce to apple j…
From The Hungry Mum!
This looks like a beautiful cake! The yellow of the crumb and dots of poppy seed. I especially love the crunchiness that the poppy seeds give to dishes. I am definitely making this for our weekend!
After a yet another raid on my mother-in-law’s lemon trees I knew a citrus cake would be in order. These lemons she grows are unlike anything I’ve ever bought: juice, plump and plenty of gorgeous flesh just begging to be grated into a sweet treat.
We have planted several citrus trees but they didn’t get the memo that they are actually meant to produce fruit. Instead they are barren, spindly looking things that need to have a long, hard look at themselves
This lemon poppyseed cake is always a hit, wherever it goes. I’ve made it many, many times and even non-cake eaters always want a slice.
I was inspired by the recipe in my beloved but now MIA cookbook Australian Women’s Weekly’s Quick Mix Cakes. Without this book I am bereft. I vaguely recall lending it to someone but I can’t recall who. If it was you, please boomerang…
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The first time I had Empanadas was on a trip to Colombia. The dough was made out of cornmeal. No egg. Ground beef(I wasn’t a vegetarian then). I was not much on the cornmeal. I think that I would like the flour dough in this recipe better. This is definitely a must try!
Christopher: ‘This is a classic Argentinian pastry that is enjoyed all across South America. Traditionally they’d be filled with beef, but we felt after our Gaucho BBQ we could probably use a break from the meat and really you can fill them with anything. We’ve gone for a healthier baked option but if you’re feeling naughty you could deep fry them.’
These empanadas take: 1 hour max
For the Chimichurri:
Hand a red onion, diced
A large handful of parsley, roughly chopped
Six cloves of garlic, crushed
one cup of olive oil
Half a cup of red wine vinegar
One teaspoon of dried oregano
The juice of one lemon
Salt and pepper
For the veggie mix:
One onion, diced
Two cloves of garlic, crushed
Three peppers of mixed colour, roughly chopped
One teaspoon of cumin
One teaspoon of paprika
One tablespoon of red wine…
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In Texas, we have a while before we really start cooling down. This recipe looks like it would work even now during the heat of the summer. I love the veggie combinations. And cheese tortellini works for me.
I have in the past made a tortellini salad with pine nuts, broccoli, and red peppers. Often for pot luck dinners. This look like a great recipe to switch between!
As summer wanes –– it was 50 degrees F this morning when I got up — the vegetables come in huge, lovely fragrant warm piles and a fresh, toothsome pasta salad feels perfect for supper in the lingering heat. No muss, no fuss, with fresh pasta that cooks in just two minutes; dinner is on the table faster than you can make the basil vinaigrette (thanks to David Lebovitz–scroll down for more) that simply makes this meal.
I threw this togetheras a side for some grilled chops for friends Friday night, but on Saturday Dave and I ate just this pasta with a little grilled salt and pepper baguette. It was plenty to eat for us and probably will be for you, too. Try this:
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From Food & Inspiration!
I spent the weekend in San Antonio for an Optimist meeting. Usually, when I go to these meetings, the food is somewhat uninspiring. Especially for vegetarians! Often when I ask for a vegetarian meal at a banquet, they bring me vegetables that have been steamed to mush!
I did get one thing that was wonderful this weekend. A raspberry chocolate cheesecake. A chocolate crust with the cheesecake that is lighter than a New York cheesecake. And a drizzle of raspberry coulis. Heaven!
When I saw this post, I thought that I would share to celebrate my favorite thing from my weekend!
Vienna the city of sweet dishes inspired me to create this sensational gluten free, lactose free and fodmap proved cake. Some work, but every bite worth.
It is getting hot on Galveston Island. It looks like we are going to stay in the mid 90s over the next week. So! I decided to do a replay of my Classic Cold Noodles with Peanut Sauce.
This is spicy and crunchy. The salad always tastes better the next day! The recipe makes a big batch that is several dinners for two
I live in a place where we really enjoy food! We love to get together for breakfast. If there’s a meeting you will always have someone bringing something to eat. With all the talking we do, w…
Our son had two of his friends over on Saturday night. Do you know how much teen age boys can eat? We bought 40 taquitos. They were not little. More like big tacos! Well! My husband and the 3 boys ate them all up! So I am looking for some good recipes. I came across this post. The recipes look great! I am going to try them. If anyone has any ideas, please let me know!
Let’s spice things up a bit.
We all like tacos, yes? They’re an easy, fun, mouth-watering dinner…
But we always put the same thing in them: beans, salsa, lettuce, (vegan) cheese…
How about trying something different? How about stepping out of your (lunch) box?
Are you feeling experimental? Adventurous? Hungry?? GOOD! Let’s do this thing!
Here are 5 unconventional ways to dress your taco.
- What you need:
- 1 package firm tofu, 1/4 cup cashews, 1/4 cup shredded carrots, 1/4 cup shredded radishes, sliced green onion, teriyaki sauce
- What you do:
- Cube up tofu and sear in a pan with 1 tsp oil, sea salt, and pepper. Add cashews and stir until golden brown.
- Throw all of your ingredients in your taco of choice (soft or hard or corn or flour…), then drizzle with teriyaki sauce & sriracha if you’re feeling spicy.
- What you need:
- Do you like margaritas? Then you’ll like…
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From Mers Kitchen!
What a great idea for this time of year! Zucchini pancakes. We are overwhelmed with picking zucchini from the garden. Jim is not a big zucchini lover. As a matter of fact, I have to hide it in zucchini bread or grated in soup. You can only do that so many times. I do give away my zucchini tp friends and neighbors. However, there comes a time that they don’t even want it. And fewer people seem to like it these days. Why can’t my tomatoes and corn be this prolific?
Why do I grow it then? Because it was the first thing that I ever grew. My dad had a BIG garden when we were growing up. There were six in my family. This really helped to feed us.
The zucchini seed was the first seed I could handle when I was so little(about 3). I watered that plant everyday. And then one day there were some yellow flowers! Yeah. Pretty soon I have my first zucchini. It was such a wonderful feeling. So, in celebration, I grow zucchini every year!
Summertime means an abundance of beautiful vegetables and fresh eating. Sometimes, though, you are sick of health and raw meals and you want to deep fry something. Here is your solution: zucchini pancakes. Use the bounty of the earth and fry it up with feta. You know you want to. If you have a mandolin […]