Green smoothies are nothing new. And quite honestly, the smoothie concept can be taken in sugar laden unhealthy directions….even if they are green colored. I stick to the basics mostly, but in this smoothie I added a vegetal nutritional twist.
The basic recipe, which I of course tinkered with, comes from Oh She Glows. To be honest I didn’t keep much the same…. I don’t think she’d mind. She likes to tinker too. But, it’s because of her smoothie that I started drinking this one and playing around. So thank you to Angela Liddon! Continue reading
I’m excited today! I’m excited as a baker and as a friend. I’ve been looking forward to the release of Bread, Toast, Crumbs for over a year now. The author, Alexandra Stafford, is a fantastic baker, cook, and friend. I first “met” her through her blog Alexandra’s Kitchen when I would write her with questions regarding recipes – usually pie crust. Normally, asking a question out into the ethers of the internet will get you nowhere and then you need to Google your question. But not Ali. Ali is someone who truly wants you to succeed in the kitchen. That pie crust question that introduced me to her? I can now make delicious pie crusts – and much easier than how they’re normally made. There’s not one aspect of cookery that stymies her. She’s been to cooking school, worked in restaurants, and has done the hard work. She shares it all with her readers. She makes us better cooks.
It was through our chatting about recipes that she asked me if I would test a few for her book. “Heck yeah!” was my response. Ali is known for her peasant bread, which is actually her mom, Elizabeth Lowry’s, recipe. But, as any Yale graduate who goes off to cooking school tends to do, Alexandra took the recipe in many delicious directions. There’s now a peasant bread to suite every mood, every whim, every diet, and every season.
When I was testing these loaves my mother in law was in town and she ate an entire loaf on her own. It’s very easy to do! And now that she’s returning to visit I’m making them again. It’s one of the few things she requested of me. They really are that good. Continue reading
Tonight I made tacos full of awesome things. Roasted chicken, hominy salsa, onions fried in chicken fat…..crisped up chicken skin! As I said, a taco full of goodness. Delightfully different, just slightly. It has two extra ingredients that really make it special. Crispy chicken skin and hominy salsa.
I first had tacos with crispy chicken skin on it in Maui when I had dinner with my cousin Katie and her new husband Scott. We were drinking some awesome margaritas [and they were awesome!] and eating great tacos. I’m not always a huge taco fan, but these were fantastic. These were fresh! Continue reading
Oh Ina, How I love thee. Let me count the ways….there was your roast chicken, your corn pudding, your corn chowder….I could go on and on…..But now there is this brownie pudding. The last thing I need in my life is brownie pudding. Now its in my life and in my recipe files forever more, and I think holidays are going to include it too. This is an easy reach back recipe. There is only one challenge here. You need the right size and shape pan to bake it in and it goes in a water bath. Which isn’t challenging at all, you just have to make sure you have a dish that will fit the dish you’re baking the brownie pudding in. This is a kitchenware challenge not a baking challenge. Continue reading
Hi there. I’ve finally carved out a teeny tiny corner of the internet to document and share my culinary successes with my family and friends. I can only imagine its my family and friends reading this, so for that I say, thank you and I hope we can cook together despite being thousands of miles apart.
This first post is a popover recipe – Black Pepper Popovers with Parmesan and Chives. I’ve tried multiple different popover recipes and this one is my husband’s favorite. He’s not one to eat more than one of anything, nor does he say much about food, but he routinely goes back again and again for these and has actually declared them his favorite. They are delicious, easy, and go great with all the soups and stews we’re still making this winter. Continue reading