Tomato sauce with onion and butter. I could no longer resist this sauce, and frankly, I don’t know why I even tried to: food bloggers obsess over it, and they’re not a bad lot to base a recipe selection upon. Adam of Amateur Gourmet fell for it five years ago. Molly at Orangette raved about it over two years ago, with a bonus approval marking from Luisa at Wednesday Chef. Then Rachel Eats fawned over it too, and Rachel, you see, she lives in Rome right now — I want to be in Rome right now — Rome, where you can get authentic, perfect tomato sauce a zillion places every single day. And yet she stayed in and made this one. That sealed the deal. So what is it with this sauce that it moves people to essays over it, tossing about exclamations like “brilliant!” Butter and the juice of stewed onion is all it apparently takes to transform a two-pound can of tomatoes to something velvety and lush.
Tomato Sauce with Butter and Onions Adapted from Marcela Hazan’s Essentials of Italian Cooking. - StumbleUpon. Sweet Avocado Ice Pops Recipe. Easy Avocado Fries Recipe. Homemade Cat Treats from Your Kitchen. I was scouring the internet wanting to find some healthy tasty cat treats I can make at home for my two pet felines. I thought it would also be great to give these homemade yummy treats to my friends as gifts for their cats. I found the first three recipes I’ve listed below at FreeCatHealthTips. com. They seem pretty easy to make, and not very expensive. They actually sound tasty. 6 ounces of un-drained tuna 1 cup cornmeal 1 cup flour 1/3 cup water Preheat the oven to 350 degrees. HAM It Up Cat TREATS (makes 2 1/2 to 3 dozen) 1 jar (2-1/2 ounces) strained ham baby food 5/8 cup wheat germ 5/8 cup non-fat milk powder 1 egg, beaten Preheat oven to 350 degrees. NOTE: Beef or chicken baby food may be substituted for ham baby food. 1-1/2 cups rolled oats 1/4 cup vegetable oil 1/2 cup flour 1/2 cup tuna oil, chicken or beef bouillon Preheat oven to 350 degrees F.
I also found a site that offer natural cat treat recipes. Cheese Treats au Naturel (makes about two dozen) Chicken Cookies (makes about 18) Chile-Ginger-Mint Jellies Recipe at Epicurious. Bring 2 1/2 cups water, ginger, sugar, and chiles to a boil in a 2-quart saucepan, stirring until sugar is dissolved. Reduce heat and briskly simmer for 10 minutes. Stir in mint, then remove pan from heat. Cover pan with a lid and let stand for 15 minutes. Strain ginger-mint tea through a fine-mesh sieve into a large liquid measuring cup or bowl. Sprinkle gelatin over remaining 1/2 cup water in cleaned saucepan and let stand for 1 minute to soften.
Measure liquid, and if it's less than 2 1/2 cups, add more water. Beat cream with sugar in a bowl with an electric mixer until it just holds soft peaks. Cooks' notes: •Because the ginger contributes heat in addition to the chile, some members of the staff found the greater amount of chile a tad too spicy. Eggs in Avocado Slices for a Festive Holiday Breakfast | Apron Strings. Digg Eggs in Avocado Slices for a Festive Breakfast to Remember Holidays are a time for indulgence. A time to relax with a leisurely breakfast shared with friends and family. So. I am on the lookout for festive breakfast foods that will be memorable and worthy of a special occasion. I had great luck with my Flower Power Eggs a few weeks ago. Eggs in Bell Pepper Rings So, I decided to try my luck using an avocado slice. It was very recently that I discovered that avocados are delicious when gently cooked. Make these part of your Christmas morning this year – or your next Saturday breakfast for friends.
I saw this idea on an episode of The Next Iron Chef, where heavy hitter Geoffrey Zakarian made eggs and avocados, so I decided to try this at home. There isn’t a “recipe,” really, all you do is this: Heat a non-stick skillet to low heat. NOte: this post was just made party of a link party for California Avocados on Cookin Canuck.
Then, just sit back and wait for the oohs and ahhs! Pumpkin Soup with Chocolate & Chipotle. Pumpkin soup in May. I know what you’re thinking: she’s finally lost that last (lonely) marble. But hear me out: I realized yesterday that June is nearly upon us; and with June comes the first onslaught of seasonal produce. My CSA will start, and with it kale, chard, cabbage and all those gorgeous Spring greens. Strawberries will show up in June as well, ripe for the picking. And then the summer squashes and cucumbers start coming, and cherries and raspberries, then before you know it, we’re drowning in tomatoes and peaches, and elbow deep in preserving every night of the week.
Now is the time my friends: now is the time to take stock of the chest freezer, eat up last season’s put-ups, and defrost the freezer in anticipation of squirreling away another season’s produce. So, in the category of “taking my own advice” (something I so rarely do), I took stock of the situation in the chest freezer yesterday. To that end: pumpkin soup. Pumpkin Soup with Chocolate & Chipotle Serves 8 – 10. Tea-Scented Pumpkin Soup. In these last few days before The Election, I have been trying to ease my political anxiety through food.
When I catch up on my Google Reader and NYTimes in the morning, I find myself reaching out for snack. A chocolate bar to gnaw on, a cookie to hold on to, a tub of ice cream to drown oneself in. I don't think this is healthy. It's resembling how many women try to ease first date jitters or calm oneself after a devastating break-up. I have also been cooking nonstop. More often than not, my Firefox tabs extend 10 or 15 long, a window into both my news and food addictions and my ADD: Food Blog Search, NPR, Tastespotting, NPR, Epicurious, NPR, my own blog, NPR, Twitpic of Obama-lanterns, NPR. A few times I had so many recipes open that I forgot which dish I just bought ingredients for. And like most people using cooking as anxiety distraction, I have taken a step back from experimentations to attend to my comfort food needs, mainly soups, noodle soups, and cookies. Spicy Pumpkin Soup Recipe.