Roasted Cherry Tomato Pasta Sauce — Once Upon A Fritatta

When I saw this very simple and delicious looking recipe, I had to share it with you! There are only a few ingredients needed and the preparation is so clear that even I can do it 😉

I am looking forward to trying this during the summer season when I am able to have small tomatoes again. Please visit the blog ‘Once Upon a Fritatta’ for the full recipe post, linked below photo.

Enjoy!

-Mliae

Roasted Cherry Tomato Pasta Sauce — Once Upon A Fritatta

Potato Cabbage Salad With Sriracha Mayonnaise

Hello all 🙂

I wanted to share a recipe for a quite simple potato cabbage salad with Sriracha mayo. This salad would be a nice accompanying food with i.e.; burgers or as served on your table for a Halloween party!

Simple & low preparation, the only item that will take any time is to boil the potato (about 20 minutes).

What you need:

  • 10 small new potato, boiled, cubed
  • 1 large carrot, peeled and cubed
  • 1 boiled egg, peeled and chopped
  • 1/4 red cabbage, cut into thin ribbons
  • 6 Tbsp Poppamies Sriracha Mayonnaise
  • 1/2 red onion, cut into thin slices

*Some small advices for the preparation of this salad: Cut the cabbage and potato pieces at least half the size I have. The salad tastes delicious, but it would be better if it wasn’t in such large pieces.

Put it in a bowl together and mix well. Makes 6 small servings

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The Sriracha mayonnaise is really good! It has a surprising after-burn to it which we really didn’t expect. And then, of course, you want more!

I hope you enjoy this recipe! If you do try it, please share with us what you thought about it!

Simple food fan,

-Mliae

*Mayo was gifted as described here.

 

Table Cucumbers

I made this recipe with my pickling spice, which was part of a package of spices that came with the challenge of creating new recipes with the spices. This turned out to taste very good!

If you need a simple and easy dish for your starting menu, this is it. There are 5 ingredients only (cucumber, onion, pickling spice, vinegar, sugar) and no cooking necessary.

In this recipe, I only call for 1 tsp of this particular pickling spice. When it sits in the cold, the flavour really comes out and it is delicious! If you are using any other kind of pickling spice, I suggest working the measurement out for yourself first, as this recipe uses only this type which has a very distinct taste.

What you need:

● Small dish

● Cucumber, sliced

● Onion, sliced

● Pickling spice (1 tsp)

● Sugar (1 tsp)

● Vinegar

● Water

What you do:

● Slice your cucumber and onion and place in dish

● Sprinkle 1 tsp pickling spice and 1 tsp sugar over the top

● Make a 50/50 mixture of vinegar and water and pour slowly over the cucumber mix. You only need enough to cover the cucumber mix.

● Gently stir to mix and make sure all the cucumbers and onions have a coating of the vinegar mix

● Place in the refrigerator for 2-3 hours. Stir at least once more during the sitting time in the refrigerator

Place on the table and enjoy!

-Mliae

Crunchy Roasted Chickpeas

Happy Weekend all 🙂
This recipe for crunchy roasted chickpeas from http://www.nancy-c.com had to be shared! We do eat a lot of chickpeas in our home and this looks like such a delightful way to try them! We are trying to ‘snack healthier’ and you can’t really get much healthier snacks than this!
I only have 1 question: If you have dehydrated chickpeas, do you still need to soak and then dry them again, or…? Either way, we will figure it out. I hope my dear Husband reads this post. He is our resident chickpea genius 😉
I hope you find this as delightful as I did!
Thank you, Nancy, for allowing me to share this!
-Mliae


New From Vital Choice! Vital Box - Seafood Of The Month Program! Subscribe Today & Get Free Shipping

NancyC

If you have a goal to eat healthier in the new year, then you’ll have to try these Crunchy Roasted Chickpeas. They make a great snack that you can feel good about eating, instead

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Peaches and Cream Scones

I am loving this peach scone recipe from http://www.pottsboilingover.com and I cannot wait to try making these! This dish looks truly amazing as do so many of the dishes on this website! If you love sweets you don’t see anywhere else, you will love this site.
Thank you, Potts boiling over, for allowing me to share this!

Enjoy!

-Mliae


Peppermint Chocolate Cake.

Good day to you all 🙂
I came across this great recipe for peppermint chocolate cake on http://www.crystalscrazycorner.wordpress.com and I had to share it! This of you who have been with me for a time, are well aware that I cannot bake. Cakes confound me. She made this recipe look simple enough that I think I might even be able to give it a go. Thank you Crystal!

Crystal's Corner

With the official 12 days until Christmas upon us and with some inspiration of my favorite thing…CAKE! Today for my continued Blogmas I baked up this delicious Chocolate cake filled with peppermint buttercream and ganache, oh and of course crushed candy canes.

Now with baking really starting to be my main interest these days or obsession…that’s up for discussion. I mean literally I either spend my days looking at new recipes, watching decorating videos, or figuring out a way to convince my husband I need to go to the grocery store for more baking supplies! With my insane charm or my hubby being a sucker for my baked goodies; I was able to spend my morning creating this cake.

I have some issues with cakes because I am still not very good at getting them perfect and by that I mean the perfect level, round, smooth appearance. But…

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Schezwan Sauce

Good day, all 🙂
I wanted to share via reblog this great and simple recipe from https://www.sheedskitchen.wordpress.com for Schezwan sauce!
If you are anything like me in the kitchen, gorgeous food just seems out of reach. So I look for seemingly complex recipes that have been shared in such a way that it almost seems possible for us commoners to make and beg their writers to allow me to share them. I can’t wait to try this recipe!
Thank you, Sheed for allowing me to share this!

sheed's kitchen

Chinese food had become very popular in India. We not only go to bigger restaurants to eat, people even have stalls on the street side and it is consumed as fast food too. Well, well, I don’t just love to eat Chinese food but I love cooking them too. Some of the best sauces in Chinese cooking is Schezwan Sauce.

I have made my own Schezwan Sauce and trust me, it’s better than the bottled one we buy from stores.

It’s a spicy, no it’s very spicy sauce made with dry red chilies. Just add any non veg or paneer to it and make your Schezwan dish.

Recipe Ingredients

30/40 Dry red chilies (soaked in water)

4 tbsp chopped ginger

4 tbsp chopped garlic

2 tbsp refined oil for grinding

4 tbsp refined oil for cooking the sauce

1 TSP salt

2 tbsp soya sauce

4 tbsp White Vinegar

Recipe…

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Crispy Chilli Kale with Roasted garlic, Sweet Soy & White Pepper

Good evening, all!

I love kale, and simply put recipes (those who know me, know that I both have trouble in the kitchen and that I fall in stilettos) and I am so excited to follow the blog https:/www.articuleate.com
Sebby Holmes ( I reeeeaaalllly hope I spelled that correctly) is a top chef in a Thai restaurant in the UK and he has decided to share some of his top secret recipes! I was super excited to find a simply-put (meaning; it looks simple, until I try to make it) recipe for kale! He was happy to share it with you, and so am I!
Please check out articulate.com and I only hope that Sebby will let us know which restaurant (and which shifts) he works in, so that we can come visit next time we are in UK!
Thanks for reading and enjoy!
-Mliae

Articuleat

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Autumn is an awesome time for produce and there is some seriously tasty stuff around at this time of year. This is a bloody easy recipe which shows off how tasty kale can be, with little to no work. Put it in a soup, stir fry, pickle it, steam it, pan fry it, deep-fry it or as I do in this recipe roast it, hell you can pretty much do anything with it if you like but I wouldn’t eat it raw, unless you’re into that kind of thing? People always say that you must wait until after the first frost to allow kale to sweeten naturally and be at its best. To this I agree, but to waiting, most certainly not! If you buy it in and it’s bitter, stick it in the freezer for a few hours, this helps sweeten and soften the leaves making them delicious to…

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Reblog: Spider Cookies — 4 Freckled Faces

I had to share this great post by 4 Freckled Faces 🙂

When you’ve got your Halloween decor out, your costumes on it’s time to get your  creative baking vibe going!

These fun and easy spider cookies look just the right level of challenging for me, so I had to share! Enjoy and Happy Halloween!

-Mliae

These are so easy to make and guaranteed to taste yummy! I have a friend who refuses to bake for people (including her family) because she is scared of making people ill and doesn’t want to risk the embarrassment of what she has made, tasting disgusting. So with her in mind, we made these! What […]

via Spider Cookies — 4 Freckled Faces

Super Easy DIY: 4 Ingredient Homemade Tortillas

Hi there 🙂

As you well know, I set a challenge for myself that basically forces me to learn how to cook and bake. Cooking is not my thing and baking is a serious ‘No-Go’ zone.

In my ultimate frustration with not being able to have what I want, I’ve been scouring the web for easy DIY recipes. Guess what! None of them are easy. For some reason, simple cooking just isn’t a thing anymore. All I can seem to find are recipes with 15 ingredients. 9 of which I would have to search every specialty shop in the Country to find. So why so complicated? Ugh. However, I have managed to find a few tolerable recipes and make them my own way. This is one.

This recipe makes 8 tortillas. (BTW; this tortilla recipe turns into naan bread if you just leave them in the pan a bit longer. So…Ta-da! Instantly 2 recipes 😉 Yyyyaassss) 8 tortillas here get gobbled up immediately, so may I suggest doubling the recipe if you’ve got a hungry group. The recipe I found was in USA measurements and since conversion is a pain, we just used the measuring set we bought on our wedding trip. There is a conversion calculator that’s quite accurate.

Here are your very important 4 ingredients :

  • 2 cups flour (wheat powder)
  • ½ teaspoon salt
  • 3/4 cup water
  • 3 tablespoons olive oil

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And here’s what you do:

  • Basically, put it all in a bowl and mix well until it looks doughy
  • Remove dough from bowl and knead on a surface that has been lightly dusted with flour (wheat powder) to prevent sticking
  • Knead for about 10 minutes
  • Then leave to sit for 10 minutes
  • Divide your dough into 8 equal parts
  • Roll each part out until it is thin. It should be round, but I’m thinking that’s an acquired skill. I’ve found that kind of slapping it between your palms in a back and forth action will help to smooth it out.
  • Lightly coat your pan with oil or cooking spray and then place your rolled dough into the hot pan. Turn after 1 minute and remove after another 1 minute. (*If you want Naan bread, leave the dough in the pan until it bubbles. Flip, and repeat. Pretty simple.)
  • Keep tortillas in the oven on low in order to keep them warm before serving.

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That’s it!

If you are like me and hate doing all the prep work every time, make an extra batch of dough, knead and let sit, then divide into 8 portions, wrap each dough portion in either a freezer bag or plastic wrap and put straight to the freezer. It works pretty well and it’s ready to roll and cook as soon as it defrosts.

My tortillas aren’t so beautiful, but they did taste great and they managed to hold everything I stuffed them with. So in my book, it’s a win! 🙂

Thanks for reading!

-Mliae

Cod Tempura

I’m sharing another great recipe today from http://www.japanese-food.org There are tons of awesome recipes on this site but this tempura cod recipe really caught my attention because it looks simple enough that maybe even I can do it!
Enjoy this, and please check out this great site 🙂

Your Home for Homemade Japanese Food

Today I introduce you to “Cod Tempura”. 

Cod has soft white non-fatty meat and a light taste. It is high in good protein and vitamin B12. In Japan we use Cod a lot for homemade dishes. For example, hotpot dishes, simmered dishes, fried dishes and so on. 

IMG_2715_Foodgawker

I would like to talk about Tempura a little bit. At many restaurants in the US, tempura has a very thick and seasoned batter. But Authentic tempura has thin, crunchy and unseasoned batter to enjoy the taste of the fresh ingredients. When we eat tempura, we can spread a little bit of salt or dip into a light dashi sauce which comes with it.

In this recipe, I don’t use any seasoning, but if you want, you can use some salt when you eat it.

IMG_2716_foodgawker

The recipe is

Collage_Fotortempra
Cut cod and dredge with some flour. Mix egg, cold water and flour as…

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Sourdough Made Simple

This recipe! It’s been 2 weeks now that I’ve been on my extreme experiment challenge and I’ve been searching for a semi-simple recipe for baguette bread. Everything looks so…complicated! Until I came across this quite awesome recipe on http://www.olderfatterhappier.com
I’m reflagging this because I think it’s cool, but also so I can have it on hand when I try it. 😉 I WILL try this!
Enjoy!

olderfatterhappierdotcom

Sourdough has a reputation for being a bit tricky, so a lot of people find it intimidating. Thanks to my friend P, a fellow baking geek, I’ve been introduced to the Lahey method, which makes it super-easy to bake bread at home. I love this book!

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I’ve been experimenting with Lahey’s method for several weeks and my adapted recipe for sourdough is even simpler. It looks like a lot of steps but bear with me.

The genius part: Instead of folding/kneading your dough every few hours, you let your dough ferment overnight (18 hrs), do a second rise for 2 hrs and bake. No more being stuck in your house all day during the rising process!

STEP 1

All sourdough begins with a starter — natural yeast with a brinier flavor than the commercial yeast you find at the supermarket. Plan on 3-4 days before it’s ready to use. All…

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MINT CORIANDER CHUTNEY

Here’s another drool worthy recipe from http://www.ruchisvegkitchen.com that I just had to share. My motives for sharing this are quite selfish actually; I want it easy to reference so that I can make it! I really want to make this, pour it into an ice cube tray and keep it in the freezer until I need it, then just pop one out and gobble it up! Enjoy, and if you make this, please let us know how it turns out!
Thank you to Ruchis veg kitchen for allowing me to reblog!

Ruchi's Veg Kitchen

20180129_132201_wm

This minty Spicy tangy chutney is super delicious  and one can use this chutney in Pani puri(For making spicy pani) , Kababs, Bhel, Raj Kachori, Papadi Chaat, Rajma, Chhole, Samosa, Kachori etc.. You name the dish and you can use this as an ingredient or side dish..

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A Small Love Poem + A Great Lemon Drizzle Cake — Nigro’s Kitchen

Hi there 🙂

I really wanted to share this great post from http://www.nigroskitchen.com

He has some really awesome stuff there, so I highly recommend you stop by for a visit!

Don’t worry if you see some ingredients here that you may not have access to. I already asked about Castor sugar and self raising flour. He explained it to me in a way where I think I can find (or create) a suitable substitute that will work the same 😉

Enjoy!

-Mliae

A small and beautiful poem about love along with a great lemon drizzle cake recipe. What’s not to like?

via A Small Love Poem + A Great Lemon Drizzle Cake — Nigro’s Kitchen

Ginger Honeycomb Brittle

This recipe for Ginger Honeycomb Brittle from http://www.ephemeralbee.wordpress.com looks surprisingly simple! I’ve been spying quite a few brittle recipes on WP but it always looks soooooo complicated! And you know me; I can barely follow recipes (as I take them more as suggestions) so complicated won’t happen. Fortunately, The Ephemeral Bee managed to dumb down this yummy treat recipe so much that even yours truly is feeling quite confident! 😀 Thanks to http://www.ephemeralbee.wordpress.com for allowing me to reblog. 😀 Enjoy!

The Ephemeral Bee

Honeycomb brittle is one of my favorite brittles to make, not due to the taste, but because the way it froths and bubbles up the moment the baking soda hits the syrup.  I am still amused by it, and how something so simple can have such a complex effect.  The baking soda also seems to highlight the taste of the honey.  I added the ginger to give it just a little bit more bite.

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Ingredients:

  • 1 1/2 cups Sugar
  • 1/4 cup Honey
  • 1/4 cup Water
  • 1 tbsp Ginger Paste
  • 1 tbsp Baking Soda

Directions:

  1. Line a baking sheet with a piece of parchment paper or a silicone matt.
  2. Combine all of the ingredients, except for the baking soda, in a deep (the mixture will boil up) heavy bottomed pot, and bring it to a boil.
  3. Insert the candy thermometer into the pot.
  4. Reduce the heat slightly so that the mixture…

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Plant Powered Protein Day 2: Lentils // Lentil Burger + Sweet Potato Chips Recipe — be well with mb

Hi there 🙂

I’m really happy to be able to share this post from from Be Well With MB.

I love veggie food and the great recipes that come along with it. So you can imagine my joy when I stumbled upon this beauty of a recipe for lentil burgers! Thank you to MB for allowing me to share this awesome recipe post. I hope my hubby is reading, because this looks like something he would love to try!

Enjoy!

-Mliae

Day two of our #PlantPoweredProtein series brings us to lentils. While lentils may sound pretty boring to talk about, they’re one of my favorite members of the legume family. Not only are they an excellent source of lean protein (around 18g of protein per 1 cup and less than 1g of fat), but they are […]

via Plant Powered Protein Day 2: Lentils // Lentil Burger + Sweet Potato Chips Recipe — be well with mb

“GOLDEN MILK” Turmeric Tea

I found this cool Tumeric Tea recipe from http://www.healthybyheidi.wordpress.com during a blog reading sess. I have never thought about putting these ingredients together, but the more I think about it, the more delicious it sounds! I had to share this drink recipe because I think you’ll find it cool, plus I want to keep it handy to try out when I’m brave enough to introduce this to the family! Thank you, Heidi for letting me reblog this! 😀

HEALTHY BY HEIDI • NUTRITION AND FITNESS SERVICES

Golden Milk tea is a great way to get the benefits of turmeric daily and its delicious!

Ingredients

  • 2 cups of milk of choice (almond, coconut, etc)
  • 1 tsp turmeric powder
  • 1/2 tsp cinnamon
  • Pinch of black pepper (increases absorption)
  • Pinch of fresh ginger root or 1/4 tsp ginger powder
  • 1 tsp raw honey or maple syrup (add more if desired)

Instructions

  • Add the milk to a small pot on the stove and heat on low.
  • Add the rest of the ingredients, stirring frequently for a few minutes. Heat mixture but do not bring to a boil.
  • Remove from heat and strain the mixture through a strainer.
  • Froth the top of the milk if desired.

 Notes

If spilled this mixture may stain countertops. Should this happen, try making a thick paste of baking soda and water and scrub the stain.

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Sweet Potato Fries

Good morning, all 🙂
I happened upon this great and easy to make recipe for sweet potato fries yesterday on http://www.hopefu1romantic.wordpress.com This is another recipe that I am really wanting to try. Can’t wait!

Rulla Alani

Along with writing poetry and spewing thoughts, I love to cook! It allows me to express myself through flavor. Usually when I tell someone what I’m going to cook, they respond “but, that doesn’t go together” or “I’ve never cooked it that way”. That’s what makes my cooking so unique. I like to match ingredients that usually don’t pair well together and I like to transform traditional recipes into more modern ones.

Lately, I’ve been trying my best to eat healthy. The worst parts of my diet are the snacks and the drinks that I choose to consume. I love snacking! And not on healthy things, such as fruits or nuts, but on chips, cookies, chocolates, etc. As I’ve gotten older, I’ve had to reflect on my health decisions. I’ve chosen to drink way, way, way more water instead of the pure sugar I used to call juice or even…

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Pumpkin-Shaped Cheese Ball ala Bobbe!

I found my Halloween party recipe! WWWAAAAHHHOOO!! Hehe. So excited about this awesome idea from http://www.bobbecrouch.com 😀 She makes this pumpkin shaped cheeseball look deceptively easy to make and I can’t wait to try it!
If you like creative bloggers with great personality, you should check out her blog. There’s lots of fun stuff!
Thank you, Bobbe for allowing me to share this!

My World (and recipes too)

In honor of Halloween coming, I thought I’d share one of the most fun recipes in my arsenal. I’m sure a lot of you are either hosting or going to Halloween parties this weekend. If you need to take a really fun appetizer, this cheese ball is delicious and it makes a GREAT presentation!

The photos you see here are from an adult cocktail party I catered this weekend, so my pumpkins don’t have faces on them, but you can absolutely dress yours up as a jack-o-lantern if you wish!

Also, I use this recipe for loads of Holiday parties. I’ve formed it into a carrot for Easter, made it into a Christmas Tree for Christmas and it’s even been a heart for Valentine’s Day!

I regret not having photographed the entire process but you are smart enough to picture the ingredients in a bowl. You start by making the…

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Sweet Potato Gnocchi with creamy Mushroom Sauce

Hello there 🙂
I HAD to reblog this Sweet Potato Gnocchi with creamy mushroom sauce recipe from http://www.ezentiallyfit.com This site is really new, but if this recipe is anything to judge by, there will be many great things to come.
The story behind this reblog is: I was traveling in Israel years ago and as a mostly vegetarian / quite finicky eater finding the perfect meal proved challenging in some cases. Until that is, I discovered a dish a lot like this recipe! I think it was more sweet potato cheese ravioli with a cream mushroom sauce – but with a thick gnocchi -like texture, but it was SO GOOD and I’ve been on the hunt for a simplified version of this recipe that I actually have a chance of making myself. So you can imagine how excited I was when I came across this post!
I hope you enjoy this as much as I am!

eZENtially Fit

I am a big fan of using “leftover” ingredients from my pantry. In fact, whenever I want to cook a certain recipe, I rarely have all the ingredients needed. Besides, I really like simplicity when it comes to cooking. What is better than playing with only few simple ingredients to create a tasty, nourishing meal?

I have to admit, I’ve never made Gnocchi myself before. So for my first Gnocchi, I wanted to use my favorite potatoes, sweet potatoes which happen to be a super food.

Recipe for 4 person:

Gnocchi:

  • 600g Sweet Potato (3 medium-sized)
  • 300g Wholemeal Flour
  • 1Tbsp ground Chia Seeds or Flax Seeds
  • 2 Tsp Salt

Mushroom Sauce:

  • 400g Mushrooms
  • 1 Tsp Olive Oil
  • 1 Lemon
  • 200ml Soya Cream
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • Parsley for garnish

Ingredients needed

Instructions:

(1) Peel the sweet potatoes and cut them into small chunks. Boil for 15-20 minutes or until…

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Link Your Halloween Recipes!

Hello there 🙂

It’s been awhile since I’ve posted a link-up, and they’re always so much fun! However, I wanted to do something a bit different this time. You see, I need your help!

With all the noise I’ve been making about Halloween, I finally decided to do it. I’m throwing a Halloween party! There will be both children and adults, so it has to be suitable. But I need some fun food ideas. Easy ones. I can cook, but I am no chef. But….. For some weird reason, I have a mental block against baked goods. Cakes, cookies, rolls – fuhgget about it. So, I’m sending a plea out into the blogosphere! If you have any, easy to make – don’t need a ton of ingredients – Halloween recipe on your blog, please leave it below! (Or if you have a recipe not yet on the blog & feel like helping me out – please write that bad boy out!) I need all the help I can get! Also, I’ll share the recipes I used after the party in a follow-up post 🙂

Whaddya say? Can you help me?

Can’t wait to see what you’ve got! Remember to leave the link to your Blog’s Halloween recipe below!

-Mliae

*Photo Source: Pinterest

 

Comfort Food – Vegan Cabbage Rolls

Hi there 🙂
I wanted to share this awesome vegan cabbage rolls recipe post from http://www.truenorthnomad.net I have been following this blog for a good amount of time and its a good one! Please check it out, you won’t be disappointed 🙂 Enjoy the Cabbage rolls!

vegan, cabbage rolls, recipe, healthy, diet, weight loss

After hovering around 20°C (68°F) for the past few weeks, winter has decided to return.  And with a vengeance, I might add.  I’m over the snow and sick of winter cooking.  Don’t get me wrong, I love the season and all of what it brings.  But after a taste of spring, and for the duration of which we experienced it, I would just like winter to take a flying leap!

So on this cold, chilly March day, I sat thinking about what could we eat that was healthy, hasn’t been repeated a million times in the past few months, and will warm me ol’ belly and my heart towards these snowy days.  Obviously, my mind drifted to all sorts of comfort foods.

Comfort foods are universal.  They are found in all cultures, in all countries.  They’re only differing factors are what ingredients make them “comforting”.  They are a warm embrace…

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Tomato Soup

I found this yummy looking tomato soup recipe on https://ephemeralbee.wordpress.com and had to share it. These photos really have me drooling! Hope you enjoy it, and thanks to Ephemeral Bee for allowing me to share this!

The Ephemeral Bee

I am still harvesting tomatoes from my garden on an almost daily bases, and my countertops are overcrowded by bowls filled with fresh tomatoes just waiting to be devoured.  Now that the weather has turned, and our days are gradually becoming cooler, it seemed like the ideal time to make a large batch of homemade tomato soup.  One of my peeves concerning making tomato soup, in the past, has been the task of transferring hot soup into a blender, and then pouring it back into the soup pot.  I somehow always end up making a mess, no matter, how careful I am.  Now the smart and practical thing to do would probably be to invest in a hand held blender, but instead I decided to try blending the vegetables at the beginning of the soup making process, before they have been cooked.  The results were a thinner, chunkier broth, with…

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Hot Hot Mustard

I had to share this awesome Mustard recipe from http://www.browniesandbeer.wordpress.com I made a scaled down version of this recipe yesterday and it turned out really well! I think I’ll be making this for Christmas gifts this year 😀 I hope you enjoy this as much as I have, and if you have a moment, check out Brownies & Beer – Good peeps!

Brownies and Beers...and Books!

My husband had a craving for habanero mustard. He remembers traveling when he was younger, and this one stop selling the best Habanero mustard he has ever had. I took his craving for a challenge, and I think I came up with a good recipe! He certainly has gone through quite a few jars, and I’ve had to make extra batches to ensure he has enough for the winter!

RECIPE: Hot Hot Mustard
Makes 8 Pints

SUPPLIES NEEDED:DSCF4931
Canning Tools
Large Pot
Cutting Board
Knives
Gloves
Large Bowl
Spatula
Whisk

INGREDIENTS:
3 Cups Vinegar
3 Cups Water
20 Habanero Peppers
8 Cups Sugar
32 ounces Yellow Mustard
2 Tablespoons Turmeric
3 Tablespoons Dry Mustard

DIRECTIONS:
DSCF49341) In a large pot, combine the vinegar and water.
2) While wearing gloves, chop the the habaneros, being sure to save all the seeds.
3) Add the habaneros to the pot, cover and let…

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Recycled Book Reading Challenge: America’s Best State Fair Recipes by Catherine Hanley

Hi there 🙂

My sincerest apologies for being late this month! I really wanted to try some of these recipes first, and since I had the flu, it took a bit longer than expected.

I really love the recipes in this book. They look so delicious! The only problem I’m having, is that I don’t know what the equivalent of some of the ingredients are. Like ‘shortening’. I assume that ‘shortening’ is also referred to as ‘lard’, but we don’t have anything like that here. What could I use instead of that? Butter, perhaps? Or……

Other than the issue of trying to find some of the ingredients (or something similar) in my area of the world, there really isn’t a problem. I am really excited about trying some of the picketing recipes in this book as well!

I found the Blueberry Pie recipe and it had me drooling. We don’t have blueberries in ample amounts here, but we do have currants! So, I made a currant pie with the blueberry pie recipe and it turned out pretty good!

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This is before cooking. The crust looks terrible, I know. It was my first go with actual dough instead of a ready to bake shell, and I found that I didn’t have enough for my pan so I got creative and the crust got paper thin in parts. Regardless of its lack of beauty, the pie was awesome and it was gobbled up just as soon as it came out of the oven! (Hence the reason I don’t have the ‘after’ photo.) ALSO, making this pie with red currants would be super fun for Halloween! It was all gooey and runny and kind of looked like blood pie. Which was perfect because we were binge watching vampire flicks.

There is also a Rhubarb sour-cream (creme fráiche) pie recipe that is ideal for our frozen rhubarb!

If you see this cookbook somewhere on the super cheap, I say grab it up! The recipes are simple and the food looks great!

If you would like to join my Recycled Book Reading Challenge, you can find the guidelines by clicking here. The more, the merrier! Dust off those old books and give them a read!

Also, please check out Teleporting Weena’s RBRC ‘Ghost Girl’ for this month by clicking here!

Thanks for reading!

-Mliae

Fried Okra…

Hello 🙂
I had to share this fab fried okra recipe I found from http://www.camelliascottage.com I was so happy to see this! When we were in States this summer, we fell in love with okra. Good thing too, because it was in everything! I can’t wait to find some okra and try this recipe. I’ve been told the key is to make sure the oil is hot as molten lava.
Thanks, Camellia, for letting me share this!
Enjoy!

Camellia's Cottage

img_3323.jpgFried Okra! This Southern Favorite has been around as long as anyone can remember and without exception is remembered fondly! So fondly that one friend named her precious little Dog, Okra. I’ve been told that a man who had a particular fondness for Okra named his two daughters Okra and Hibiscus! (Okra plants bear Hibiscus-like blossoms and are in the same plant family!) Those were brilliant names; a guarantee that everyone would love those girls! However, Okra is an acquired taste for anyone who was born outside of the South- there are whines that it is slimy (and it is slimy unless it’s fried)  Folks also wonder ‘Why anyone would eat Okra!’ Well, okra that is not fried, is used to thicken the finest gumbos, the best pots of vegetable soups, and a pod or two placed on the top of a pan of simmering Field Peas, Baby Limas or Speckled Butterbeans- makes the broth thicker with…

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New foodie try: Simple and easy Kale chips! Recipe included :)

Several years ago while loitering in wonder in a natural foods market, I found and purchased my first ever bag of Kale chips. Habanero flavour, if I remember correctly. It must’ve been a precious commodity because the price tag on this handful of kale chips seemed like I was paying for it by the gram, as if it were gold. I fell in love immediately, and there was no turning back.

I am not a good cook. Sure, I can piece together a home cooked meal, but I’m not a recipe person usually, so it’s usually a one-time culinary experience and then I can never manage to remember exactly what I’ve done when the occasion presents itself the next time. I am hoping to rectify that situation via this blog and an eternal hope for healthy eating. Anyway, I digress.

As per the norm, whenever I taste something that I absolutely fall for, I go home and google it. If you’re anything like me you know exactly where I’m going with this. You google, always included in the search terms are keywords: easy, simple, fast… And every recipe you find is: Not easy, not simple, maybe fast, usually contains 1-30 extra ingredients that are not on-hand or are impossible to find (especially when traveling. Seriously, how to hunt down ‘baking powder’ in Cyrillic, Thai, Farsi or Yiddish?!)

I searched and searched….I found many great kale chip recipes but all, soooo yummy looking, but too much work. (Hello Dorito ranch kale chips!)  Until this beauty was found 🙂

-Rinse kale and remove from stem

-Place all kale leaves in a large bowl

-Drizzle lightly with olive oil and toss (just enough to make sure that the leaves are oiled, but not so much as to soak them)

-Place on a baking tray (go ahead and pile it on, they shrink down when baked)

-Salt to taste. (I prefer freshly ground Himalayan pink sea salt & a little goes a long way)

-Bake in the oven for 20 minutes at 120-150 C or 325 F

-Put in a bowl, crunch and enjoy!

Simple as that!! I hope you enjoy them as much as I did 🙂

Thank you for reading

-mliae