Recipe for Roasted Cabbage with Lemon. (For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites. This Roasted Cabbage with Lemon was first posted in March 2010, and I've made it many, many times since then.) My friend Robin lives about 45 minutes away from Salt Lake, so sometimes when she has an early morning meeting she stays at my house. Last Friday was one of those nights, and since Robin loves cabbage I knew it would be a perfect time to test this recipe. I first spotted Roasted Cabbage with Lemon on a blog called Eat Repeat and bookmarked it to try, and then when I was talking to my friend Mary (another cabbage lover) she told me how she roasts red cabbage, so you can bet I'll be trying that soon as well.
Robin and I loved this roasted cabbage so much I made it again the very next day to take photos for the blog. If you like cabbage at all, I'm guessing you'll love it too. And if you're going to be cooking Corned Beef and Cabbage next week for St. Instructions: WoooHooooo! Here we go folks :) Merry Christmas!! Friday, December 17th, 2010 WoooHooooo! Here we go folks :) Merry Christmas!! Some of the 495 pages contained in the above issuu.com doc…. Hi all – the pics above are just a taster to the actual magazine. Please let me know if any of you have any problems whatsoever in viewing the above issuu.com WKA document.
Thanks and Merry Christmas once again! Edited to add: thanks SO, SO much for all the wonderful feedback and comments everyone. Thanks again, Katie x Uncategorized 272 Responses to “WoooHooooo! Chika December 17, 2010 at 10:26 am wow. lost for words. amazing job katie! Reply pól December 17, 2010 at 10:29 am two words: love you <3 griottes December 17, 2010 at 10:30 am Just amazing !!!! Sari @ Cook Your Dream December 17, 2010 at 10:34 am I’m in awe of the fab job you’ve done here Katie! Katy Beautiful! Enila December 17, 2010 at 10:38 am J’ADORE ! Em December 17, 2010 at 10:39 am Stunning. just stunning. Sanda Vuckovic Pagaimo December 17, 2010 at 10:41 am Luisa Brimble Liska x. Simply Homemade: 7 Fresh Ways to Dress Your Salad. By aggieskitchen | I seem to have a love-hate relationship with salad. I love eating them, love how good they taste, love how good they are for me…but hate making them.
It doesn’t make sense really. When I find myself in a salad rut, I look for inspiration to liven up the taste buds a bit. I’ve noticed that my salad dressing is usually what drives the type of salad I’m going to make so it’s nice to have a little repertoire of tasty homemade salad dressings to fall back on. For instance, if I’m in the mood for something really fresh and bright, I tend to crave Mexican flavors, so a cilantro-lime vinaigrette would be a perfect way to dress a healthy, taco-less taco salad.
If you are finding yourself in a salad rut these days and need some inspiration…be sure to take a look at these 7 fresh and tasty salad dressings you can easily make at home. nggallery id=’120442′ Strawberry Balsamic Dressing Strawberry season is right around the corner, or already here for those of us in the South. Five Fruit "Dishes" You Can Eat Out Of! » Curbly | DIY Design Community « Keywords: Foodie-Fridays, fruit, DIY, Inspiration. What do kegs, cups, bowls, and shot glasses all have in common?
You can make them out of fruit of course! And by "of course", I really mean "Who knew? ", because I would have never thought to turn a giant watermelon into a keg. But you can! The folks at Food Network Magazine show you how right here. I can't think of anything better than drinking apple cider out of an apple cup. Eating caramel-covered ice cream out of an apple cup! Get more bang for your boozie buck by turning strawberries into shot glasses. This last one is kind of a no-brainer. So, melons and apples apparently make great fruit "dishes". Tagged : Foodie-Fridays, fruit, Inspiration, how to, food, DIY. Last Minute Biscuit and Dinner Roll Recipes.
Eat Yourself Skinny! Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce: Can you EVEN believe I almost forgot to share with you this delicious baked pasta recipe? It was back in November when I made this pasta… and I remember the day perfectly… It was real sunny. My hair in a scrunchy, the stretchy grey comfy-pants are on, I was totally rocking the whole I-don’t-give-a-care-what-I-look-like-it’s-my-day-off look like nobody’s business. I’d once again put laundry on the back burner that afternoon {who has time for THAT?} , turned on a little Florence and the Machine, opened the fridge to get the creamer for my coffee and then I spied the champagne and then… the cream.
POW {that’s the sound it makes in my brain when a recipe happens}! Please don’t think I ran out and bought champagne. Butter a baking dish and set aside. On the large holes of your box grater; shred a cup of Pecorino Romano or Parmesan cheese. Season the ricotta with a little extra salt and pepper if you haven’t already. Combine half of the pecorino with the ricotta and set aside. Ingredients: Kurabiye Kursu | Mutlu Dükkan - Butik Kurabiye, Cupcake ve Pastalar. How to Make Bagels: A User's Manual at Epicurious. While making bagels may seem challenging to home cooks, it's actually not as complicated as you might think.
But before we get into the specific recipe and bagel-making process, let's explore a few urban myths: Do You Need a Special Type of Flour to Make Bagels? No. Bagel shops often use a type of high-gluten flour to achieve that distinctively chewy texture and to stand up to the rigors of mass production, but you can opt for more readily available unbleached bread flour and still achieve fantastic results. Plus, even though bread flour contains slightly less protein—12.5 percent compared with 14 percent for high-gluten flour—it actually tastes better. Is Barley Malt Syrup Essential to That Distinctive Bagel Taste? Yes and no.
Barley malt syrup is available at most supermarkets, but if you can't find it, use brown rice syrup, honey, or agave. Can You Make Good Bagels in One Day? While not a difficult or labor-intensive process, bagel making is a two-day affair. Cruft: Lasagna Cupcakes. When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The girls love them and take them to school as lunch. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor.
Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. You can do pretty much anything you want as filling from more meats to a vegan version.