Slow Cookin' Sunday: Sugar-Free Apple Butter. The mystery of apple butter has been sufficiently and successfully solved.
I have never eaten apple butter before. Oh, I've heard about it for a long time. I've had long conversations with people about apple butter. And every Fall I've wanted to make some or buy some, but it always somehow just managed to slip away as a fleeting thought. This year though, local apples were on sale for 39 cents a pound at our market. Baklava Style Walnut Butter. Are you ready for this?
This, my friends, is all the taste of Baklavas, without ANY of the guilt. This, is MY dream come true. I’ve always had a big thing for baklavas. No, wait, cross that. There. Baklavas just make me go completely gaga. I do refrain from eating them however, because, well, they are made with phyllo dough and anything made with phyllo dough is usually DRENCHED in butter and fat.
OK, now, could anyone direct me to the nearest threadmill, please? Pumpkin Butter with Cinnamon Cranberry Biscuits. The smell of fall spices brings childhood memories rushing back into my mind.
Even though I grew up in a Taiwanese family, I also grew up in a fairly rural part of Southwest Virginia, tucked away in the Appalachian Mountains. A close family friend, who was like a grandmother to me, would always cook a huge batch of apple butter every fall. I remember visiting her at her house and watching her stir a huge cauldron full of the wonderful smells of apple butter brewing inside. As a tribute to her, (and as a tribute to pumpkin season), I decided that we needed some pumpkin butter in the house. Pumpkin butter is ridiculously easy to make, and even better when you use fresh homemade pumpkin puree.
This pumpkin butter goes wonderfully with toast, biscuits and pretty much any other bread item. Most hilarious search terms and Roasted Garlic & Carrot Hummus « Doughing Rogue. Whenever I need a quick pick-me-up, I glance through the google search terms that lead people to this blog.
There are some real gems in there. For example: fat belly sew (hmmm… I guess they get my fish costume?) Mouse poop in quinoa (huh!?!?) Ironic mattress (huh?!?!) Good times. In other news, we’ve been getting tons carrots and garlic from our CSA. Tide and Thyme (dot) Com » Rustic Roasted Tomato Salsa. Isn’t it amazing that salsa is the #1 condiment in the United States?
We love salsa in our house. Whether it’s a chunky pico de gallo, or a smoky salsa verde – we have yet to meet one we diddn’t like. This recipe is no exception. When I came across it on my friend Josie’s site, I knew it was going to be a winner. First of all, it’s Rick Bayless. I also loved the addition of fire-roasted tomatoes as the base. Rustic Roasted Tomato Salsa 2 fresh jalapeno peppers2 garlic cloves, unpeeled1/2 cup finely chopped white onion1 15-ounce can diced fire-roasted tomatoes with garlic, in juice1/2 cup (loosely packed) roughly chopped cilantro1 lime, juiced Salt and Pepper Heat a small skillet over medium heat, and dry roast the peppers and garlic, until soft and blotchy in spots. Meanwhile, rinse the onion in a fine-mesh strainer under cold water.
Stem and peel the jalapenos, and scrape out the seeds and membranes (or leave them if you want the salsa extra spicy)! Date-Almond Pesto: The Best Thing I Ever Ate…Recently. Non-oil Shiso Dressing. Vegetarian◎Vegan◎Raw food◎Recipe Shiso(Perilla) I got a lot of shiso from my garden.
So I made some easy shiso dressing! Non-oil Shiso Dressing Ingredients 20 shiso leaves 100cc vinegar 80cc soy sauce 2~4 beat sugar or sugar 1 tbs lemon juice 1/2 tbs grained ginger 1 tbs sesame seeds Directions. Creamy Tofu Dill Dip. Vegetarian◎Vegan◎Raw food◎Recipe Creamy Tofu Dill Dip Ingredients 1/3 soft tofu 2 tsp vinegar 1 tsp dill seed 1 tsp sea salt 2 tsp parsley chopped 1/4 tsp garlic powder(optional) Dill Weed Directions 1.
Hot Spinach and Artichoke Dip. Creamiest Homemade Hummus…Ever. August 24, 2011 at 3:32 pm After making a huge batch of homemade hummus yesterday, I can boldly make that statement.
I’m a huge hummus fan, and I’ve tried multiple times in the past to achieve the restaurant-style creaminess that I adore. I’ve made homemade versions from canned chickpeas and I’ve whipped up batches from scratch with dried ones. Not one of my previous attempts have come close to the texture of this hummus…You might think I’m exaggerating but no, seriously, you’ve gotta give this a try. I ran across Sonia’s recipe and tips at The Healthy Foodie, and I couldn’t wait to make my own! I found out that this makes A TON, so feel free to cut it in half and you will still have a huge appetizer portion. Since this recipe requires soaking the chickpeas, it’s not a “quick” recipe in the fact that you need to soak them dried beans overnight. This version is for the more “original” or traditional hummus flavor but see my Recipe Notes below for ideas on flavor variations :) Ingredients 1.
Jalapeno Popper Spread Recipe.