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June 3, 2010 at 10:20 AM by Jeff Yeager | If you are what you eat, then I should weigh-in at under $1 a pound. That's because, as a general rule of thumb, I try to only buy foodstuff that costs under a buck per pound. Under $1 a pound, year-round --- that's my grocery shopping mantra . It's not just because I'm a world-class penny-pincher and smart shopper; believe it or not, it's also about eating healthier.
Chocolate Chip Cookie Dough Dip It’s time for a little confession. I realize this may get me shunned (especially in my hometown of Pittsburgh!)
Breathing new life into a tried and true recipe is a simple way of adding variety to your diet. Take deviled eggs , for example. They’ve been around as long as any of us can probably remember, although you don’t see them at parties as often as you once did.
I had an idea. Actually, it was more like my three hundred and forty-sixth idea for this month and I now have the hips to show for it. No biggie, I consider it a small sacrifice for eating food that tastes this good.
Recipe: pim’s pad thai Did you have as lovely a weekend as I did? I hope so!
Leave it to Sunset Magazine to come up with a variety of delicious marinades to suit any purpose and serve them up in one cool issue (August 2010). Recently I made the two "Perfect for Seafood" marinades - Lemongrass, Chile and Coconut Milk Shrimp and Chile Ginger Shrimp . Both were fantastic, so this time I decided to try the honey lime marinade from the "Perfect for Chicken" section and I was very pleased with the outcome. It doesn't get any easier than this - 5 simple ingredients (not including the salt and pepper), marinade overnight, and throw on the grill. Then sit back and enjoy the lime-infused, honey-crusted chicken. Serves 4-6
A couple weeks ago Giz over at Equal Opportunity Kitchen posted a recipe for Cauliflower Pancakes . They sounded & looked wonderful to me so the head of yellow cauliflower in our fridge was quickly marked for pancakes. When I mentioned them in my weekly menu Dawn at Vanilla Sugar said she hoped there would be cheese in them.
November 1, 2010 by Linda So yummy! If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you. I like it with Tzatziki on top (my recipe is in this post), or a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab. Don’t be afraid of Quinoa. It cooks just like rice – might even be a little easier!
Oh dear. I never should have done this. This may be one of my biggest mistakes all year. Can’t take it back now. So we’re totally enjoying our grilled avocados , but my husband innocently asks “What else can you do with avocados?”
These zucchini cakes make an elegant appetizer fit for those upcoming Oscar parties. Shredded fresh zucchini, is mixed with a little Parmesan, panko, paprika, garlic and a hint of ground nutmeg. The mixture is then pressed into patties and pan fried in olive oil until they are golden brown. Fresh zucchini, cheese, and spices blended together and fried until golden. Makes: 8 Cakes
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