Roasted

Cuy: An Acquired TasteJust when you are trying to decide whether to vacation in Waikiki or Peru, the news comes in that the national dish of Peru is the Guinea Pig, or cuy in Peruvian. This tie-breaker is a necessary bit of info for the intrepid traveler, as the Peruvians actually expect you to eat these cute, over-sized rats."Eat me? You kidding? I'm bony--and cute. Very cute! Look in My eyes! Cu

I actually made this pesto last weekend when I got fresh sweet basil from the farmer's market. I guess I got lazy, then went off on tangents, posting about other things. I remembered as we had these sandwiches again over the weekend to use up the remaining pesto that I had never posted about it!This is a very basic pesto recipe, nothing special. This was my first time ever making pesto at home and

I love this potatoe recipe, it is loaded with flavor and easy to make, enjoy!Yield:6-8 servings6 to 8 large Yukon gold potatoes, cut into large chunks 4 sprigs fresh rosemary Kosher salt and freshly ground black pepper Extra-virgin olive oil6 strips bacon, fried and crumbled 1/4 cup grated Parmesan or Romano Cheese1/4 cup pine nuts, toasted (optional)Preheat the oven to 375 degrees F.Put the potat

1 large Red Bell Pepper 1 1/2 lbs shrimp (13 to 15 per pound) 3 tablespoon extra virgin Olive oil plus more for brushing the pan 8 clove garlic — finely chopped 1 1/2 tablespoon Smoked Paprika 1/4 teaspoon cayenne pepper (recipe calls for 1/4 to 1/2 teaspoon) salt and pepper 1 tablespoon oregano — chopped fresh 1/4 cup dry sherry or white [...]

Ingredients4 12-to 14-ounce boneless Muscovy duck breast halves trimmed of excess fat4 teaspoons chopped fresh thyme, divided2 teaspoons freshly ground black pepper, divided1 1/2 teaspoons salt, divided6 firm but ripe Santa Rosa plums or other purple plums, halved, pitted1 tablespoon extra-virgin olive oil1/2 teaspoon sugar PreparationUsing sharp knife, score skin of duck breasts in crisscross pat

KFC Thailand, a division of Yum Restaurants International Thailand, has introduced a new roasted chicken burger item to its menu since 4th July, 2008.The roasted chicken burger with soft bread is topped with cheese sauce, mayonnaise, and fresh vegetables. The burger's Thai price is 55 Baht. Looks pretty yummy! I think I better grab the phone now and dial KFC 1150 to try out this new burger item. K

Asthma is a chronic condition marked by periodic attacks of wheezing and difficulty in breathing. The cause of asthma attacks is partial obstruction of the bronchi and bronchioles due to contraction of the muscles in the bronchial walls. Whereas with bronchitis, you have constant wheeziness until you recover from the disease, with asthma, attacks come and go and there are [...]

It feels really weird to do two posts in one day, but I am getting behind and don't want to get "backlogged". I wouldn't get used to as many food posts as you will see this week on a regular basis. I've had a long weekend and naturally I have done more in the kitchen.I wish I could describe how good this meal was, so simple, nothing special, but a real treat nonetheless. It probably looks like I s

I'm not sure when I talked myself out of worrying about it, but I did. After a handful of failed attempts at Tastespotting, I realized that I'm just not one to individually wrap my cookies and brownies in ribbons... maybe someday (because it certainly makes for a pretty picture.) This is not to say that I'm not still a big fan of Tastespotting - because I am. It is a visually stunning way to meet

With fish coated in fresh herbs, and asparagus on the side, this quick-and-easy dish is rich in nutrients and omega-3.Preparation Time 20 minutesCooking Time 15 minutesIngredients * 1/2 cup chopped mixed fresh herbs (such as parsley, mint, basil and chives) * 2 tsp finely grated lemon rind * 6 (about 150g each) firm white fish fillets (such as ling or perch) * 3 bunches asparagus, woo

Sunday is the perfect day for a roast chicken and with winter fast approaching, this slow-cooked version will make your mouth water.Ingredients * 1 tbs olive oil * 4 (about 800g) chicken marylands * 2 Spanish onions, cut into thick wedges * 2 garlic cloves, thinly sliced * 1 lemon, cut into wedges * 1 cup (175g) kalamata olives * 1 cup (250ml) dry white wine * 2 cups (500m

Weight Watchers Bruschetta with Roasted Garlic and Cherry Tomatoes recipeMakes 6 servingsIngredients1 loaf Italian bread, sliced1 garlic clove For the topping2 cups cherry tomatoes, cut into quarters1 large tomato, diced1 roasted garlic clove, mashed3 basil leaves, chopped1 1/2 tablespoons carrots, finely minced1 jalapeno, minced1/4 cup red onion, minced1/2 tablespoon caper, rinsed1-2 tablespoon e

Taste & Create was one event that got me hooked on to its concept. This event hosted by Nicole of For the love of food, partners with another blogger and we got to pick a recipe from our partner's blog and prepare. Last month, though I was having a note on the time and all, I completely forgot to send the mail. This time round, I had reminders to give my name on time. And on top, my dear frien

Ok, so this is just a quick entry for a nice, summer Friday (where I’d rather be outside than blogging!) for a quick, nice summer meal. It was one of those ‘fridge meals’ where we had to use up some veggies and is not super different from some of the other ‘fridge meals’ (often [...]

This is one of my very favorite vegetables to prepare. First, I got my kids hooked on canned Asparagus, which while probably not providing the proper amount of nutrients that it could have been providing, worked to let them enjoy the taste. Then we tried this recipe. And oh yum. Yum, yum, yum. This makes [...]

Obligatory kitten news: we still have two girls, they seem fairly strong and they eat well when we feed them. So, I'm pretty hopeful, but as they're still so incredibly tiny, there's no knowing for sure if they'll pull through yet.Now, for some food. This is a simple side dish that's incredible with some smokey grilled meat. Serve it with a cheese of some sort - goat's cheese or feta crumbled on t

Ingredients (serves 4) * 1/2 butternut pumpkin, peeled, cut into 1.5cm cubes * 1 red and 1 yellow capsicum, cut into 1.5cm pieces * 1 red onion, sliced * 3 small zucchini, sliced * 2 tbs olive oil * 2 large fat-free pizza bases * 100ml tomato passata (sieved tomatoes) * 120g low-fat feta, crumbled * 2 tsp balsamic vinegar * 1/3 cup basil leavesMethod 1. Preheat oven

This meal could have also been called 'Really Simple Food That Speaks For Itself'. I am always amazed at how good veggies are when roasted. They don't need anything, just a bit of salt. They have enough of their own flavor. I was looking for a simple, yet tasty and healthy dinner the other night, and I think I found the perfect meal! Brett and I raved about this and were also happy with how good s

I was initially very wary of using veggies like asparagus in Mexican food as it didn't seem very 'authentic'. Well, I've quickly gotten over that because many ingredients, whether authentic or not, can be turned into yummy Mexican-inspired meals with the right flavor combination.Wanting to enjoy the abundance of fresh, local, organic asparagus we've been getting from our CSA, I came up with these

Well I guess I should call this Guest Posting by Debbra S. Week, because she sent me another fabulous recipe - Roasted Corn and Grilled Shrimp. Not only does she give the Weight Watcher POINTS info, but it's a perfect...

Just when you thought Has-Lo has to be thee worst contributor in WYDU's sordid and marvelous history...I'm back. You guys will just have to trust me on this. My only mission here is to give it to you straight, No chaser. To give it to you raw, Buttnekkid. For instance: we've all seen the infamous Eli Porter video right? I thought so. (If you haven't, here's your late pass Herby...Hancock) Pop

Dark Roasted Blend is probably the most addictive blog I have ever had the pleasure to read. Featuring "weird and wonderful things to complement your daily coffee ritual", this amazing blog is ranked among the top 400 blogs according to Technorati and at number 8 in the most popular Blogger powered blogs.I've had the pleasure of an email interview with Avi Abrams, the founder and writer of Dark R

This meal was really good. I modified the recipe from one of Chandelle's that can be found here. I basically changed the spice combination to suit our tastes and changed up the ingredients based on what we had on hand.'Burgers' are a great summer meal as you can make up a large batch, freeze what you don't use, and have yummy dinners that require the stove to be on for just long enough to cook the

Mmmm....duck, another meal I should not have made right before the wedding. It's just so delicious though. I also find that whole duck is often over-cooked, or I just prefer under-cooked, whichever way you want to look at it but I don't like dry meat. This preparation yields a very moist little duck, and it's relatively easy for such an impressive looking dinner. It's perfect for a romantic dinner

"I am not a glutton, I am an explorer of food"Erma Bombeck Coffee & Roasted Almonds...a handsome combination I have my biscotti moments...at times, I will suddenly alight & set off to make a biscotti with a 'flavour of the moment' off the top of my head. This particular moments' flavour turned out to be coffee & roasted almonds. A delicious, crisp biscotti! I made these some time ago,

Garlic and herb roasted potatoesServes: 4Calories/serving: 89 WWpoints per serving:2 Preparation time: 1 5 minutesCooking times: 45 minutes450g (1 lb) potatoes 8 garlic cloves with skin intact 2-3 sprigs fresh rosemary 2-3 sprigs fresh thyme2 tablespoons light soy saucechopped fresh flat-leaf parsley to garnish salt1. Preheat the oven to 200C, 400F, Gas Mark.2. Cook the potatoes in lightly sal

I don't like onions, but I got a request for a sweet onion recipe, so here's a very rich French soup for you!Weight Watchers Roasted Vidalia Onion and Garlic Soup recipeMakes 12 servingsIngredients6 medium sweet Vidalia onions1 head garlic, bulb cut in 1/22 quarts low sodium chicken stock2 celery ribs, chopped2 leeks (white part only), soaked and chopped1 tablespoon canola oil1 cup cream1/2 cup sw

I've been meaning to cook with quinoa for quite some time. I bought a small amount of it in the bulk bin at Whole Foods a few weeks ago and hadn't gotten around to trying it out. With my recent focus on eating healthier, I figured it would make for a nice light supper along with some roasted veggies. It's as though quinoa is becoming more popular as I'm seeing it popping up on more blogs. I

I've been meaning to cook with quinoa for quite some time. I bought a small amount of it in the bulk bin at Whole Foods a few weeks ago and hadn't gotten around to trying it out. With my recent focus on eating healthier, I figured it would make for a nice light supper along with some roasted veggies.It's as though quinoa is becoming more popular as I'm seeing it popping up on more blogs. I didn

I have been quiet this week because I have been busy preparing for Dan’s baptism party. We are having my huge family over to celebrate the occasion. Dan’s separation anxiety has held me hostage and so I was playing catch up all week trying to get ready! Dan will literally [...]

Thank you to everyone for your recent kind words of support! I've been a mopey and grumpy person since learning of my high cholesterol and am starting to snap out of it. Today's weekly produce delivery gave me much needed inspiration and I crafted this wonderfully simple dinner tonight. Tonight's star ingredient is the golden beet, sweet and earthy. My produce shipment also contained fennel,

Thank you to everyone for your recent kind words of support! I've been a mopey and grumpy person since learning of my high cholesterol and am starting to snap out of it. Today's weekly produce delivery gave me much needed inspiration and I crafted this wonderfully simple dinner tonight.Tonight's star ingredient is the golden beet, sweet and earthy. My produce shipment also contained fennel, str

I crave these Latin-style beans every once in a while. The flavors come together so nicely and its pretty healthy too. I usually make these beans with bacon but I have chorizo in my fridge so why not.Roasted Poblano Black Beans1 teaspoon canola oil1/2 cup chopped onion2 cloves garlic, minced1 large roasted poblano, cleaned and chopped1/4 cup finely chopped chorizo1 can (15.5 oz) black beans, rinsed and drained2 tablespoons chopped cilantro1. Heat oil in a small saucepan and add onions. Saute for 2 minutes.2. Add garlic and roasted poblanos. Saute for another 2 minutes.3. Add Chorizo and stir for another 2 minutes.4. Add beans and 1/2 cup of water. Bring to a boil.3. Turn down to a simmer and cook until the liquid is absorbed, stirring occasionally. This will take about 45 minutes.4. Stir i

A quick and easy dinner is just what a Monday night calls for. My favorite way to cook pork tenderloin is in an obscenely hot oven (500°) for about 10 minutes or until the internal temp in the thickest part is 140°. But that requires either a clean oven or the doors and windows wide [...]

Sinful! Fresh sugar snap peas roasted to perfection.What else is there to say?ROASTED SUGAR SNAP PEAS1 lb sugar snap pea1 tablespoon extra virgin olive oilcoarse saltfresh ground pepperDirectionsPreheat broiler to hiLine a large baking sheet with aluminum foil.Toss peas with olive oil on prepared baking sheet.Spread peas in a single layer.Broil approximately 2 minutes, or just until crisp-tender and they are beginning to brown in spots, stirring once.Remove from oven and transfer to a serving bowl.Sprinkle with coarse salt and pepper.

Purina have a new cat food from their Felix range, Roasted, which is a succulent, meaty meal for your cat wrapped in mouth watering gravy. Is it just me or does this sound like we should be eating it instead of the cat? :)  It may explain why Purina believe Cat’s Love Felix. A great 100g [...]

"Garlic is a habit and a passion."Kim Upton, Chicago Sun-Times Of Spaghetti & Vegetables... this one's a combination full-of-flavour! Bursting with flavour...an incredibly delicious focaccia! Ever since I read that Casa Bencomo has a huge jar of organic garlic waiting to be used up, my minds hit the garlic trail. Am sure the jar at Amy's end is history, but my pursuit in never ending...garlic is one of my favourite ingredients. I was at a loose end for a meal one day...rummaged in the fridge & found bell peppers. Had a couple of heads of garlic & spaghetti. The Pasta Bible has place of honour on my bedside these days...a recipe I had read a couple of nights back came to my mind...Spaghettini all'Aglio Arrostio (Spaghettini with Roasted Garlic). The garlic was duly put to roast,

Ingredients you will need for this dish: 1 6 to 8 Ounce Hanger Steak 3 Each whole shallots 2 Ounces of Port wine 2 Ounces of butter 6 ounces of Demi Glace you can find it at Whole Foods or Central Market 1/2 Ounce of Canola Oil To Taste Salt and Black Pepper 2 Ounces of sugar 2 Cups of water First you will [...]

Gremolata (a classic Italian garnish made from lemon peel, parsley, and garlic) gets a new twist here with the addition of tarragon. Servings: Makes 8 servingsIngredients5 pounds asparagus, trimmed, cut into 2-inch pieces (14 to 15 cups)4 cups chopped leeks (white and pale green parts only; about 4 large)1/4 cup olive oil6 cups (or more) low-salt chicken broth2 tablespoons minced fresh Italian parsley4 teaspoons finely grated lemon peel1 tablespoon minced fresh tarragon1 small garlic clove, mincedPreparationPreheat oven to 425°F. Combine asparagus, leeks, and oil in very large bowl; toss to blend. Divide between 2 large rimmed baking sheets. Sprinkle with salt and pepper. Roast vegetables until asparagus pieces are s

"It's 8pm and I fancy something to nibble on.... Mmmmmm, what shall I have?"How many times do you have that munchie feeling during the evening? For me, it is almost every evening...lol! Tonight being no exception. One of my favourite snacks is Roasted Pumpkin Seeds.The recipe for this is quite simple, so I will not send you to sleep with countless photographs. All you need is some Olive Oil, salt and a bag of Pumpkin Seeds. I like a bit of a kick to pumpkin seeds, so I have substituted Olive Oil with Chilli Oil and I also use some chilli flakes. Both of these items are optional.The first step it to cover a baking tray with foil. Then spread the pumpkin seeds over the foil base. Lightly drizzle some olive oil (chilli oil) over the seeds, then season with salt (and chilli flakes if desired).

The other day, I did BBQ Ribs for dinner and I made potatoes to go with it. The ribs were flavourful and it goes really well with these potatoes.Seriously, I could eat the potatoes alone. It's really nice and quite filling too.Ingredients:4 fist-sized Potatoes, scrubbed cleaned and cut in chunks.5 glove Garlic, lightly crushed2 tablespoon Olive Oil2 teaspoon Dried Rosemary1/2 teaspoon Garlic Powder (optional)A pinch of SaltA dash of Ground Black PepperHow to do it:Mix everything well in a oven proof dish or alternatively, put everything in a ziploc bag and shake to mix well before pouring out to the dish.Roast in 200C oven for 1 hour or till potatoes are tender.Remove every15 minutes to give it a stir so potatoes at the bottom of the dish are roasted too.Sprinkle additional salt and pepper

Do you enjoy drinking fresh roasted coffee in the morning? Then if you do like it you can order online at sanmarcocoffee.com. You even choose up to 270+ coffee flavors!! Whew!!! That's Awesome!! They are specializing in American & Espresso Coffee & Cappuccino machines. So try it now and im sure you will love the taste of their coffees!!

This is known as chilpachol in Mexico. Don't forget to add a squeeze of fresh lime juice to each bowl.Servings: Makes 4 main-course servings.IngredientsAromatic soup base2 pounds large plum tomatoes (about 10)2 medium onions (about 14 ounces), peeled, halved1 1/2x3-inch strip from Mexican cinnamon stick or 1 1/2-inch piece regular cinnamon stick6 whole black peppercorns4 large garlic cloves, unpeeled1 large jalapeño chili2 5 1/2-inch corn tortillas, cut in half2 teaspoons chopped canned chipotle chilies *To finish soup3 tablespoons olive oil1 1/4 teaspoons dried oregano1 teaspoon ground cumin5 cups water1 1 1/2-pound butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch cubes3/4 pound red-skinned potatoes, peeled, cut into 1/2- to 3/4-inch cubes1 teaspoon (or more) salt1 15-

Today was a walnut day.Now, just so we're clear: I ALWAYS soak my walnuts. Always. They have a bitter quality that is very off-putting for me unless I soak them. Soaking nuts in water removes enzyme inhibitors - which are aptly named - and also wakes up the nuts, allowing them to germinate. This leads to better digestibility and higher nutrient content. Walnuts, because they break in the shelling process, can't fully germinate. However, all the bitterness does leach out, leaving a soft, mild, almost sweet nut. Next time I soak my nuts, I'll take a picture to show you the dark, ruddy-brown colored water that's left.I had a great big bowl left over from a prior experiment, and it was about time for them to be eaten. I didn't want to do a raw dish necessarily (read: "yeah, you really should C

I'm trying really hard to eat lighter and this very low fat salad was great. It doesn't taste like it's missing the fat at all. Enjoy!Roasted Eggplant and Red Pepper Salad~2-3 servings as a side1 red bell pepper3 cups 1/2" cubes of eggplant2 teaspoons olive oil1 clove garlic, minced1/2 teaspoon lemon zest2 teaspoon lemon juice1/4 teaspoon cuminsalt and pepper to taste1 tablespoon chopped parsley1. Preheat oven to 425 degrees and cover a 8x8 pan with aluminum foil.2. Fire roast the red bell pepper and set aside.3. Place the eggplant in the pan and toss with olive oil and garlic.4. Roast for 18 - 20 minutes, until cooked through and tender.5. While the eggplant is roasting, peel and seed the roasted pepper and cut into 1/2" cubes.6. When the eggplant is done, toss the eggplant, roasted peppe

One of the tastiest and cheapest things I can buy in my grocery store is a bone-in pork shoulder. When I saw that they were on sale for 79 cents (YES, that’s right) a pound, I figured I’d pick one up. For only two of us, I bought the smallest one I found [...]

Healthy Recipes - A Roasted Garlic Recipe With Antiviral Power By Melinda Banks Garlic has been used to treat and prevent illness dating back well over 5000 years. Ancient Egyptians and Greeks used it for heart problems and headache; the Chinese used it for a variety of common ailments and to boost immunity. And modern scientific research [...]

I picked up some aubergines and peppers at a market today, not locally as we only have Tesco near us, but made a trip further afield to the next town (what an adventure)! It was one of those special offers where they sell any bowl of fruit or veg for £1, and I can't resist a bargain. So I then had to find something to do with them!I was inspired by Helen at Food Stories with her recipe for Broccoli and Anchovy Pasta with Roasted Aubergine Sauce. I am not (yet) adventurous enough to try making my own pasta, and besides I have not got a pasta maker! But her sauce provided the inspiration for tonight's dinner. The resulting sauce reminded me of some Lloyd Grossman sauces in jars that I used to eat as a student very regularly, it was really rich and tomatoey, with a nice sweet flavour wh

Serves 4 - 6 , depending on the size of the joint Ingredients leg of lamb 2 - 3 cloves of garlic , thinly sliced rosemary sprigs black pepper 45 ml ( 3 tablespoons ) sunflower oil Pre-heat the oven to 190 C ( 375 F/gas mark 5 ) . Make small incisions all over the surface of the joint and carefully insert [...]

I love pasta but have grown very weary of tomato based sauces, so this recipe from the February issue of Food and Wine magazine seemed a perfect alternative to something- again- from a jar. Not to mention it had fresh mozzarella in it- yeah, say it with me now…. cheeeeeeeese. Fresh cheeeeeese. This was a delicious [...]

Note: French version is on La cuisine de BabethImportant: don't forget to check: Help beat sarcomaI wish you all an happy Easter! We had a pretty classical Easter Sunday: our day started at the farmers market, then a visit to our butcher and baker. We went really early (that may not be early for you but for us it was) in order to be ready for 11 o'clock Easter mass. And today no way to be late for mass. In France it's quite a tradition to be late at mass, except for my Grand-Dad but he was in the Army so he's never ever late, a way of life. We even planned to arrive a bit early. On regular Sundays in churches all over France, even when really late you can still get a seats but not so for Christmas or Easter where you are quite likely to be left standing. Our church doesn't waive to that p

I love Lamb the best! This is the perfect recipe for your Easter dinner!Yield:4-5 Servings2 racks lamb, frenched Coarsely ground black pepper 4 cloves chopped garlic (optional)Kosher saltPreheat oven to 375 degrees F.Rub lamb racks thoroughly with black pepper,slat and garlic. Place on heated cast iron skillet and sear all sides. Place racks in oven to finish cooking for approximately 15 minutes, until medium-rare. Allow lamb to cool for about 10 minutes. Slice racks into chops and fan around a small pile of a Cucumber and Tomato garnish.

This is a pretty healthy recipe, and can be used as a sauce for pasta or for meats. I was looking for a pasta sauce with chunky bits of roasted peppers just like I had eaten in an Italian restaurant a few weeks back, but could not find one anywhere so I sort of made this up as I went along.My secret ingredient I always seem to use in tomato based sauces is tomato ketchup. It sounds a bit strange, but I have it on good authority that many top chefs use it. It adds a certain richness to the sauce, and also the sweetness just takes away the bitterness of the tomatoes without any sugar.Of course, the basic tomato part of this sauce can be modified in all sorts of ways if you want to leave out the roasted peppers. I sometimes add in some bacon or pancetta, tinned tuna, prawns, chillies, cur

The "Today" show co-anchor Matt Lauer will be the center of attention — and the target of insults and general humiliation — at a Friars Club celebrity roast Oct. 24. Things could get ugly: The Roastmaster is Lauer’s longtime colleague and friend Al Roker, who knows him as well as anyone. "I fully plan to, like, [...]

Two jalapeño chiles or one serrano chile, seeded if you wish (use more or less depending on your interest in heat!) Half of a standard size white onion 2 cloves garlic One 28-oz can Muir Glen Fire-Roasted Diced Tomatoes Fresh cilantro - as much as you’d like - washed and patted gently dry. I think you need at least a few [...]

4 to 6 large poblano chiles 10 medium tomatillos 1 large jalapeno chile 1 bunch green onions 6 cloves garlic 1/2 teaspoon coriander seeds, toasted and crushed (see note) Juice of 1 lime 1/2 bunch cilantro, chopped Salt Preheat the broiler. Wash and dry the poblano chiles. Remove husks from tomatillos; wash and pat dry. Place poblanos and tomatillos on a baking sheet; broil 3 to [...]

1 lb. Shrimp, shelled and deveined 1 ripe pineapple, peeled and cut 1” thick 1 cup mango puree ¼ cup fresh lemon juice granulated sugar to taste olive oil 1 can chipotle peppers 1 bottle of tamarind paste ½ lb. Dark brown sugar ½ cup chopped plum tomato ¼ cup chopped cilantro leaves Chipotle Marinade: Combine chipotle peppers, tamarind puree and brown sugar. Mix until well combined. [...]

Coffee Storage Myths; Freeze Your Fresh Roasted Coffee and OtherSo you are finally fed up with that bland black liquid, you once called coffee, brewed from the finest can of generic supermarket grinds. You are finally outraged at the price of a single cup of designer coffee shop coffee. It's now time to take matters into your own hands! You invest in the latest technologically advanced coffee maker, including your very own coffee bean grinder. Even the engineers at NASA would envy the bells and whistles on this baby. You splurge on several pounds of the finest fresh roasted Arabica bean coffee the world has to offer.You pop open the vacuum-sealed bag and release that incredible fresh roasted coffee aroma. Your eyes widen at the site of all those shiny brown beans as you begin to grind your

CAPTION #1The bottom message says:"If your dog breakdances in front of my tent one more time!!!!!"CAPTION #2I wonder if they'll put an apple in it's mouth when their done.Gotta better caption?

This is a fantastic vegetable dish, and roasting it brings out the earthy sweetness as is does with all roasted vegetables, sprinkle with the Asiago and its even better!Yield:4 servings1 large Broccoli Head, stalks trimmed to 2" below crowns3 Tbs. Olive oil1 cup fresh grated Asiago cheesePreheat oven to 450 degrees. Cut each crown of broccoli lengthwise into 4 spears. Place broccoli in a large bowl and with olive oil and kosher salt & pepper. Transfer to large baking sheet. Roast broccoli until crisp and stalks begin to brown, about 25 minutes. Return to same large bowl and add cheese. Use tongs to toss and coat.

Pasta has to be one of my great comfort dishes, as it’s versatility as a food stuff is almost unrivaled. Pasta comes in many different shapes and sizes and allows you to make a variety of different sauces to accompany these varying shapes. Marinara is one of my favorite pasta sauces to both make [...]

Apologies for not being around of late, the imminent business launch and work around it are keeping me from blogging as much as I'd like. Just thought I'd pop in and share this lovely recipe for roasted tomato soup! I made this last Saturday when my friend Sandie and her hubby came for dinner. We all agreed it was tasty and rich, but personally I would prefer a cream based (go figure) tomato soup! It's based on a Gordon Ramsay recipe and serves four.Ingredients:Olive Oil1kg vine ripened tomatoes, halved1 large red onion, sliced2 crushed cloves garlichandful thyme sprigshandful fresh basil1 litre chicken/vegetable stock1/2 tsp smoked paprika4 sprigs baby vine ripened tomatoesolive oilsmall basil leaves to garnishPour a good few tablespoons of olive oil in an oven proof dish and place in

When I got back home yesterday, I found two things. One, hubby dear hadn't devoured the hearty ones and my younger one had devoured all else except these molds! Athamma told me that Chinnu didn't eat his lunch but had only Moong halwa and he refused to eat his dinner too and I saw him happily feeding on the halwa again. So what got left were the two hearts for hubby dear. He was teasing me saying I was lamenting that I had prepared much and now nothing is left. He enjoyed what was left. So I now have to prepare this and Papaya halwa again. Both hubby and Konda have become fond of Papaya Halwa. I think of these blog events and appreciate how much we get to learn new taste and flavour!It was chicken time again and I wanted to prepare something new. But hubby dear warned me not to take too mu

Have you ever used Yams and Sweet Potatoes interchangeably? Do you even know the difference? Up until last week, I probably couldn’t tell you the difference. I was one of those people who couldn’t tell the difference, I even thought they were of the same species. BOY WAS I WRONG! So the...

2 large tomatoes — seeded and chopped 6 kalamata or oil-cured olives — pitted and sliced 4 tablespoons extra-virgin olive oil (divided use) 1 tablespoons finely chopped basil or oregano leaves or 1/2 teaspoon of dried basil or oregano leaves crushed 2 teaspoons balsamic vinegar 1 clove garlic finely chopped 1/2 teaspoons salt (divided use) 1/4 teaspoons ground black pepper (divided use) 1 pounds sea [...]

I'll admit it. I have a problem. I tend to focus on an ingredient and then make it eleventy billion ways. At that point, Dave is tired of eating it, so I move on to something else. It may take a while for me to fixate on something new, but the fixation is inevitable. I don't see what's so wrong with it, myself. I look at it as fully exploring and experimenting with an ingredient. Or something. :)This dish features two of my more recent loves (butternut squash and fresh pasta), plus one I can't let go (goat cheese). I think all three are easily explainable, don't you? It's Winter, and butternut squash is in season, so I am taking advantage of the opportunity to eat seasonably. Fresh pasta is so easy to make (provided you have the right equipment, otherwise not so much) and tastes so so nice

I don't like porridge, Skinny and brown; Waiting for breakfast When I come down- Whatever happens, However late, Porridge is always Sure to wait! This is the beginning of a poem, published in one of... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Two Christmas "standards' we've tried. Chestnuts Roasted On An Open Fire Oven I have to admit I approached the chestnuts project with great anticipation. I love the concept of the "old fashioned not quite so glitzy' Christmas and roasted chestnuts sounded like something right out of Dickens. As it turned out tho this was a huge waste of time. I roasted them in a oven and I thought they were quite tasty. However we served them at a party of about 30 people and almost no one was interested in trying them. Some folks like myself genuinely liked them but they had no where near the nostalgic appeal I thought they would. Now I have absolutely no doubt that there are folks who have roasted chestnuts their entire lives and receive rave reviews from their circle of enlightened friends and family but if you think as a first timer you're going to get a sack of chestnuts at the grocery store and light up the party with your creativity . . . well lets just say I suggest you give it a t

Makes about 1 1/4 cups 3 garlic cloves, peeled 4 medium (about 8 ounces total) tomatillos, husked, rinsed and cut in half 2 canned chipotle chiles en adobo (or more if you like really spicy salsa) Salt Set a large (10-inch) nonstick skillet over medium-high heat (if you don’t have a non-stick skillet, lay in a piece of foil). Lay in [...]

Ingredients :1 4-pound chickenOne quarter cup butter1 sweet onion, chopped2 cloves garlic, minced1 10-oz. package frozen spinach, thawed and drained1 Tbsp. dried sage1 tsp. dried rosemaryOne quarter cup lemon juiceOne quarter cup cream12 oz. season bread stuffing1 cup waterMelt butter in a large skillet and saute onion and garlic. Add spinach, sage and rosemary. Combine water and stuffing and stir until water is absorbed. Add spinach mixture to stuffing, stir in cream and lemon juice and mix well. Rinse out chicken and spoon in stuffing mixture. Bake stuffed chicken in 350 degree oven for 2 hours or until chicken is golden brown and cooked through.Tips : Use fat free Half and Half in place of the cream. Carrot PuddingIngredients :3 egg yolks3 egg whitesOne quarter cup sugar2 Tbsp. cornstarch1 cup milk3 cup peeled carrots, cooked and mashedOne quarter cup butterOne half tsp. saltOne half cup bread crumbsTwo thirds cup creamOne half tsp. ground cardamonBeat egg yolks and sugar until fluf

Red Lobster's Roasted Maine Lobster With Crabmeat StuffingServing Size: 2Ingredients:=== STUFFING ===1 pound blue crab meat1 teaspoon minced shallot1 teaspoon parsley1 tablespoon mayonnaise1 tablespoon bread crumbs1 whole egg1 teaspoon lemon juice1/8 teaspoon worcheshire=== LOBSTER ===2 whole Maine lobsters - (1 1/4 lbs ea)1 stick butter -- cut into pieces1 teaspoon paprika2 tablespoons lemon juiceCooking Directions: For the stuffing: Blend all stuffing ingredients except crab.Fold in crabmeat -- refrigerate.For the lobsters: Split lobsters lengthwise with a large knife, remove stomach sac.Place equal portions of crab stuffing in each head.Crack claws with the blunt side of knife.Pour lemon juice on tail meat, then sprinkle with paprika and dot with pieces of butter.Bake in a 400 degree oven for 15 minutes.Serve with melted butter and lemon wedges.This recipe yields 2 servings.

1 1/2lbsyellow or red skin potatoes — cut into 1/2″ dice 4 tablespoon extra virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon cayenne 1 1/2 lbs large shrimp — peeled and deveined 1 teaspoon lemon zest — finely grated black pepper — freshly ground 1/4 lbs prosciutto (thinly sliced) — cut into 1/4″ wide stips 2 clove garlic 1 cup parsley Position [...]

Reducipe Pronunciation: ri-doos-uh-pee Function: noun 1 : a recipe that can help lower your food costs in a variety of ways      a : by scaling back an expensive recipe to be less pricey but still just as tasty      b : by turning an already inexpensive meal into something special      c : by using leftovers in creative ways to stretch their use Since Thanksgiving is fast approaching I thought I’d put up a reducipe that would fit in nicely at the holiday dinner table. I started making this recipe a few years ago and now it has become a staple at our thanksgiving dinner. This is a great replacement for the traditional candied yams or sweet potato casserole and it’s better for you, too. They are sweet and salty; a combo I like very much. The slight caramelization of the honey adds a bit of complexity and richness. And unlike sweet potato casserole, this recipe gets requested throughout the year, not just at

As we drift into longer and more chillier nights, and await the first snow, our tongues and minds crave for something hot, comforting and tantalizing. And with Thanksgiving round the corner, we are also looking for recipes that would fit the occasion. And this is one time of the year when you cannot ignore pumpkins, which are mainly cultivated in western hemisphere, and are commonly found in North America, Europe, Australia, New Zealand and India. Honestly, I haven't been a great fan of using this in my recipes, maybe because I haven't developed the taste for it. But 3 days ago I tried the pumpkin soup at my cafe and the flavor struck a chord. It was creamy, rich, a bit of sweet with a touch of onions and savored with italian herbs. And the mere look of the bisque was inviting and soothing at the same time. So I thought I have to share this with my other readers who might have shied away from pumpkin recipes just like me and would never realize how wonderful this recipe could be! The

Taste the comfort of our delicious new home style pot-pies. The roasted vegetables in this pot-pie are cooked to perfection in our special hearth grill oven and then encased by our famous buttery puff pastry. Beautiful to serve and even better to eat. Just bake, serve and watch the puff top rise to perfection. Contains [...]

From Darlene SchmidtThai food menu for Thanksgiving dinnerRoast chicken with a Thai twist! This roast chicken recipe is fragrant and moist, and imbued with the flavors of lemon and lime. Learn how to roast a chicken the Thai way (either half a chicken, or a whole chicken). It is delicious as is, or serve it together with my sweet lime sauce for a delectable.INGREDIENTS:1/2 or 1 whole roasting chicken (the marinade is enough for 1 medium-size chicken) 1 stalk lemongrass (for complete lemongrass instructions, see below) OR subsitute juice of 1 lemon 4 cloves garlic 1 thumb-size piece galangal or ginger, grated or thinly sliced 1/2 can thick coconut milk 2 Tbsp. fish sauce 3 tsp. dark soy sauce optional: 1 kaffir lime leaflime wedges and fresh coriander as a garnish SAUCE INGREDIENTS (enough for 1/2 chicken; double the recipe if you're making a whole chicken): 1 cup water juice of 1/2 a lime 2 Tbsp. rice vinegar 1 thumb-size piece galangal or ginger, minced or grated 2 cloves garlic, min

I am getting close to the halfway point of NaBloPoMo, and so far I’ve only had one day when I really, really didn’t want to write and had to force myself. On the plus side, I’ve plumbed my depths for ideas about food from cookbook selection to memories; on the negative side I have written some lower quality entries than I would in an ordinary month. I have designated Tuesdays, during this marathon of blogging, as Random Dinner Snapshot days. Today’s dinner was from my brand new BonAppetit Cookbook which I won in a raffle. I made Chicken Paprikas, buttered noodles with poppy seeds, and Roasted brussel sprouts and cauliflower with orange. The paprikas is a dish with which I am well familiar, having come from a long line of Hungarian cooks. Although the recipe notes (and it is true that) the traditional recipe calls for sour cream and bacon fat, the dish has always been sour cream -free in my family, most likely because the Hungarians of my ancestry were Jewish

Since chestnut season has officially kicked off, I thought it would only be appropriate to put together a post on “How to Roast Chestnuts”. Roasted Chestnuts 1kg chestnuts Sea salt Water If oven roasting preheat oven to 180C | 355F With a small steady knife make a cut in each chestnut Rinse chestnuts well in cold water Spread wet chestnuts on pan Salt generously Roast for 20-30 minutes, or until tender to taste Portuguese eat a lot of chestnuts and to keep up with the demand, in Portugal we have all sorts of chestnut roasters. The most common home use option is a pan with perforations on the bottom that can be used on a gas stove. Chestnuts can be roasted in the oven with a cookie sheet or on a flame using a holed bottom pan. I’ve never tried this but putting a holed bottom pan on a barbeque may work well also and give chestnuts a nice smoky flavour. Chestnuts are usually done when their skin is burnt and curled up. Serve hot! Hot chestnuts are a bit like dealing

I love to make things with my home grown herbs. This is one recipe I am very very fond of and I wanted to share is with everyone who reads this blog. Its also low calorie by the way so you don’t have to worry about it ruining your diet and because it uses instant mashed potatoes its very quick also. 1 head roasted garlic (recipe included) 1 instant potatoes to serve 8 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary 1 tsp olive oil Heat your oven to 350 degrees. Cut the top off of your head of garlic and drizzle lightly with olive oil. Wrap in tinfoil and bake in your oven for 45 minutes. While this is baking mix up your potatoes and chop your rosemary so that its very fine. If its dried you won’t be able to chop it, just grind it up in a spice grinder to a powder. When the garlic is done take it out of the oven and squeeze the roasted cloves out (don’t burn yourself) and mash them into a paste with a fork (that parts really easy).

This meal had us surrounded. I first read about the brown buttered corn on Molly's site, Orangette. She says she doubled the recipe for a party of 6, but doubled, this corn made three people very happy. Then I saw the fished-up version on a round-up on Apartment Therapy: The Kitchen... Or vice-versa... the dates of each article would imply that I found it on AP before Orangette... but I don't remember.. doesn't really matter. What does matter, is that this corn has made it around (and if the no knead bread or the snickerdoodle muffins are any indication, this lovely corn will be around for a while!!)Now, with corn out of season, I used bagged frozen organic corn - two bags, in fact. A ton of butter, lots of thyme... This meal is another example of how just a few simple ingredients can make a lot of impact. The blitz in the blender with the lemon and garlic really made the corn pop. Really. Really pop. (Please make this and eat it.)Now. I did struggle with the fish. Choosing the fish

Many people wonder what the active cause for acne to occur on an individual really is a result from and some folks even attribute it to roasted peanuts. The truth is acne, zits and blackheads can be... Learn How to treat your acne skin care by guide

"Part of the secret of success in life is to eat what you like and let the food fight it out inside." Mark TwainPENNE & ROASTED VEGETABLES IN A PASTA PIE This is my entry for 3 great blog events...'Enter a Great Recipe Featuring Vegetables and Herbs From Monday October 8 until Sunday October 14'... Here is my entry for the Weekend Herb Blogging Two Year Anniversary.Andrea's GYO (Grow Your Own) that invites you to make a dish that uses at least one item from your very own garden, anything edible, and post about it. I have used sweet basil for this, which grows beautifully in our front yard.Coffee & Vanilla's 'Vegetarian Awareness Month' which is a fun way to help others learn about the benefits of vegetarianism. Do visit the VAM homepage for more information. I try and include as many veggies in the kids diet as I possibly can, one way or another, letting them know about the health benefits, nutrition etc. As they say...'Teach 'em young!' I put this together with many i

Reducipe Pronunciation: ri-doos-uh-pee Function: noun 1 : a recipe that can help lower your food costs in a variety of ways      a : by scaling back an expensive recipe to be less pricey but still just as tasty      b : by turning an already inexpensive meal into something special      c : by using leftovers in creative ways to stretch their use Baked penne is one of my favorite pasta dishes. This recipe ditches the meat and incorporates a ton of good-for-you veggies in a really tasty way. Who needs meat when you’ve got pasta like this? Roasting brings out the natural flavor and sweetness in the vegetables so don’t skip that step. Taking the time to do roast the veggies makes all the difference in the world. I mean, just look at that photo! Doesn’t it make you want to grab a fork and dig in? I’ll admit, I’m very heavy handed on the sauce and cheese. Use less of each if you don’t

Reducipe Pronunciation: ri-doos-uh-pee Function: noun 1 : a recipe that can help lower your food costs in a variety of ways      a : by scaling back an expensive recipe to be less pricey but still just as tasty      b : by turning an already inexpensive meal into something special      c : by using leftovers in creative ways to stretch their use Baked penne is one of my favorite pasta dishes. This recipe ditches the meat and incorporates a ton of good-for-you veggies in a really tasty way. Who needs meat when you’ve got pasta like this? Roasting brings out the natural flavor and sweetness in the vegetables so don’t skip that step. Taking the time to do roast the veggies makes all the difference in the world. I mean, just look at that photo! Doesn’t it make you want to grab a fork and dig in? I’ll admit, I’m very heavy handed on the sauce and cheese. Use less of each if you don’t

Farro and roasted butternut squash recipe ingredients2 cups farro, rinsed and drained2 teaspoons fine-grain sea salt5 cups water (or stock)3 cups butternut squash, cut into 1/2-inch dice1 large red onion cut into 1/8ths1 tablespoon fresh thyme, minced3 tablespoons olive oil1 tablespoon balsamic vinegar1 cup walnuts, deeply toasted3 tablespoons toasted walnut oil (or more olive oil)1/4 cup goat cheese, crumbledRead the rest of the recipe at 101 Cookbooks.

Ingredients :One third cup pineapple juiceOne quarter cup fresh lemon juice4 - 6 salmon filletsOne quarter cup brown sugar1 Tbsp. chili powder1 Tbsp. lemon zest1 tsp. ground cuminOne half tsp. ground cinnamonOne half tsp. saltCombine pineapple juice, lemon juice and salmon fillets in a bag and seal. Marinate in the refrigerator for an hour. Remove salmon and discard juices. Combine next 6 ingredients and mix well. Rub mixture on each fillet. Place fillets in a baking dish coated with cooking spray. Bake at 400 degrees for 12 - 15 minutes until fish is flaky. Serve with fresh lemon slices.Tips : You can use your favorite sugar substitute but the sugar really isn't that big of a problem in this recipe because it is just part of the rub. Zucchini and Rice Casserole Ingredients :2 pounds zucchini, sliced1 small sweet onion, choppedOne half cup chicken broth2 cups cooked rice1 cup sour cream1 cup sharp cheddar cheese, shreddedOne quarter cup Italian seasoned breadcrumbs2 eggsSalt and pepp

By: Ray La FoyTrue coffee lovers know the best way to buy coffee is to get it directly from the roaster. Green beans, those that are not yet roasted, can hold their flavor for years if stored correctly, but once the roasting process is completed, the peak of freshness begins to wane quickly. By buying beans directly from the people who handle the roasting process or at least the next step in the chain, coffee connoisseurs can ensure the best quality and even save a little bit of the fun in grinding for themselves.Coffee itself only comes from two main beans - the robusta and the arabica. The arabica is considered the most flavorful of the two and is used by most major coffee makers the world over. In fact, this bean accounts for some 70 percent of the world's production of coffee. The key in getting different flavors often lies within the skill of the person handling the roasting process. The same batch of beans, for example, can be roasted in a number of different ways to produce cof

You will not turn up your nose to Brussels sprouts after making this side dish. My father loved Brussels sprouts. My mother boiled them until they were soft and served them covered in butter. The house reeked of Brussels sprouts. This is also the cooking technique used by most cafeterias and restaurants. Although I love [...]

Did you know that Thursday, October 18th, is National Meatloaf Day? (not to be confused with Meat Loaf.) I bet you didn't. (But if you're a food blogger, you probably did. You get credit.) I feel its my obligation to keep you informed. I totally forgot to mention that it was National Recess week a few weeks ago, and I also forgot to share that sweet potato greens fight cardiovascular disease in hamsters... I'm failing my public! But not this time!! (I would do any-thing for youuuuuuuu...)The folks at Serious Eats (created by Ed Levine) declared 10/18 Meatloaf Day, and frankly, I'm disappointed we don't get the day off from work!!To show my support, I present to you this lovely buffalo meatloaf with veggies from Bon Appetit magazine. The loaf was delightfully easy to make, was moist and delicious, and super healthy! Buffalo is generally better for you than beef (lower fat and calories), and with the addition of mushrooms to the mix, you can be happy to serve this to your family. Th

It's getting cold in Hong Kong, wouldn't it be great if you find something hot and delicious for your snack?I would highly recommend the Chinese Sweet Chestnut! I know you must have ate chestnut before, but not the Chinese one. These chestnut are native in China and we still roasts it with the anicent method. Personally, I do not prefer those using a machine to roast the chestnuts, it's because those chestnuts do not smell as good as that using the traditional way. (Maybe I'm a old-fashion guy, haha)I bought 1/2 lb roasted chestnuts and it costs HK$12 only. If you've bought them, you must not set them aside to let them cool! The marvellous thing of roasted chestnuts is that you must eat them as soon as possible! Feel the heat and smell it! I could not stop eating them. I wish I could also let you smell them instead of just showing the photos.Besides chestnut, the hawkers also sell roasted sweet potato and roasted eggs, give it a try!It's not easy to find those hawkers selling roa

A couple of years ago, I found this recipe somewhere - probably a Food Magazine, but I'm not sure. I liked it. Earlier it had always been a challenge to ovenroast chicken that was not too burnt or too dark on the outside, but still cooked on the inside. The secret is painting the chicken skin with soy and honey at the very end.Crispy, roast chicken skin is delicious. My husband finds it the best part. So, don´t remove the skin. (Of course, you can always remove the skin from you portion, if you are on a diet. Chicken skin contains a great deal of fat, but there is no considerable difference in calories between removing the skin before or after roasting).This isn´t a complicated recipe. With just a few ingredients you can make a tasty chicken dinner with things you most likely already have on hand. A chicken that is roasted with nothing but butter, salt and pepper.INGREDIENTS:Serves 4 - 51 kg (1000 grams) chicken drumsticksPAINTING I:ab. 50 - 100 grams butter, melted1 teaspoon salt½

Serves 4Ingredients 4 boneless chicken breast halvesSalt and pepperOlive oil spray1 pkg pre-washed baby greens (organic if you can get them)8 ears fresh corn2 Tbl olive oil (divided)4 cloves garlic (Jar garlic will work, but fresh is best.)2 Tbl canola oil2 tsp chili powder or Southwestern spice mix2 small avocados (Cut open, remove pit and chop the pulp.)1 sweet red pepper, diced1/4 cup minced fresh cilantro1/4 cup fresh lime juiceRemove the boneless chicken breasts from the package and place on a platter. Spray lightly with olive oil spray. Sprinkle them lightly with salt and pepper. Let rest until ready to grill (but no longer than 10 minutes).Remove the corn from the cobs using a sharp knife. The easiest way to do this is to hold the peeled corncob upright and stroke top to bottom with the knife, releasing the corn kernels. Work your way around the corn until all (or most) of the kernels are removed. The first couple of times you do this it will be awkward, but in no time you'll