L Recipes
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In preparation for a last minute get-together with friends last week, my husband and I dashed to our neighborhood grocery store for a whirlwind shopping trip. There was no time for homemade appetizers. Some wine, cheese, olives, salami, hummus and crackers would have to do. Of course, I couldn’t help myself; I doctored up the hummus as a compromise for not serving my usual homemade version . The dressed-up hummus earned the praise of our friends but my husband and I were especially pleased with the crackers we purchased. They were simply seasoned with salt and cracked pepper but at $6.00 for a mini package, I was motivated to make my own.
Sea Salt and Pepper Crackers « Lemons and Anchovies
ANOTHER PARIS MOMENT pain au cinnamon raisin - Living Tastefully
I 've really been trying hard to stay focused on the things that need to be done at home; painting of the new bathroom, planting of the vegetable garden, and preparing for my daughter's graduation from high school. With all of that on my plate, I haven't been doing a stellar job of planning meals around this place. (We've been eating a lot of burgers.)
Filed Under Main Dishes Ingredients 1 (2 pound) pork loin 1 cup low-sodium teriyaki sauce 4 tablespoons rice vinegar 2 teaspoons chili sauce 1/2 teaspoon ground ginger 3-4 cloves garlic, minced 1 red bell pepper, seeded and sliced 1 yellow bell pepper, seeded and sliced 2 cups snow peas 2/3 cup creamy peanut butter 1 cup chopped green onions 1/2 cup chopped roasted peanuts 2-3 limes, cut into wedges Cooked rice or rice noodles Directions Lightly grease a slow cooker with non-stick cooking spray. Place pork loin in slow cooker. In a medium bowl, stir together the teriyaki sauce, rice vinegar, chili sauce, ginger and garlic. Pour the teriyaki mixture over the pork loin.
SLOW COOKER THAI PEANUT PORK
Raised Doughnuts, V3.0 2 Mar 2011
» Raised Doughnuts, V3.0 || Lara Ferroni (Food Photographer & Writer, Seattle, Washington)
Filed under Appetizers Ingredients 2 (15 oz.) cans chickpeas 1 tablespoon olive oil 1/2 teaspoon garlic salt 1/4 teaspoon cumin Dash of cayenne pepper Dash of ground black pepper Directions Preheat oven to 425 degrees. Rinse and drain chickpeas; dry well on paper towels. Place chickpeas on lightly greased baking sheet and bake for 10 minutes. Remove pan from oven and shake. Return to oven for another 10 minutes.
ROASTED CHICKPEAS
Wonton Soup
This soup changed my life. Okay, that might be a slight exaggeration, but it did change my feelings regarding the soupy area of Chinese food.
The second challenge for Project Food Blog is to recreate a classic dish from a culture other than our own – something with which we are relatively unfamiliar and that might be out of our comfort zone.