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Today, I started to clean my home office and came across a box and inside I stumbled unto my old recipe notebook that I started when I was twelve years old during one of my visits to my paternal grandparent’s home. When we moved to the states, my sister and I would travel during the summer months to visit them in Venezuela. And during one of those visits, I decided that I would start writing my Nonna’s recipes, so I could bring them back and make them. As I opened the old falling apart yellow notebook, memories rushed back at me of the numerous times that I would sit by her red kitchen table, and she will be at the stove, calling out the ingredients as I would write them down, making sure I was keeping meticulous notes (and apparently doodles of flowers and boxes on the margins) about the tips and tricks that she would remark as she would cook along.
And my corn craving continues. This time I reached out to a friend of mine from Mexico, because I remember this great corn bread I had when I use to visit there for work. I remember buying them from the street vendors. Pile high with a handmade sign on top announcing it “hecho en casa” (homemade) After describing to her that wonderful sweet morsel I had, she told me simply, “mija, esta hablando de un simple pan de elote” (girl, you are talking about a simple corn bread).
When I snack, I try to stick to fresh fruits and vegetables, but sometimes I want something with crunch, not the moist crunch of a carrot but the carb-filled crunch of a potato chip. When I get really desperate for a treat, I leave the pre-packaged snacks–with their fat, chemicals, and processed ingredients–on the grocery store shelves and make my own healthy snacks using natural ingredients that I usually have in my pantry. My taste in snacks runs from the very simple ( baked tortilla chips ) to the unusual ( roasted okra ).
This is a quick and easy post of one of my favorite side items. Plantains are an awesome vegetable because there are countless different ways to prepare a plantain, fried, boiled or mashed they are always delicious. One of the most common ways of preparing a green plantain is to make Tostones.
A few years ago I did a post on how to make edible spoons and bowls from dough. I thought it was a great idea, but just not with my method and recipe. I searched online to see if anyone else had done something similar and stumbled across a small handful of ideas, but then found this little gem… Roy, the inventor of the Edible Spoon Making Kit has indeed thought of a really simple and clever way to make edible spoons. Roy kindly sent me a kit to try (and will be giving one lucky reader a free kit!). Since receiving the kit, I’ve made well over 100 spoons (maybe 200 by now) and have enjoyed sitting around a spread of dips and toppings munching away on the spoons. To make the spoons, simply roll flat a piece of bread, punch out the spoon shape, press the cutout into the spoon and bake (more detailed instructions supplied with the kit).
It's not often that we buy a cookbook for just one recipe, but we confess we did that here. All it took was one photo... The Oat, Pear, and Raspberry Loaf is from bills open kitchen (his lack of proper capitalization/punctuation, not ours, we hasten to add) by Bill Granger, and it was the first thing that greeted us as we flipped through this book at a used-book store. The whole grains of the oats and the oozing streak of jammy pear-and-raspberry fruitiness stopped us cold. There was a bright flare of Sydney sunshine that popped off the page; the background was white and hazed out. We are suckers - we bought the book.
Salad. In a jar. I totally get this one. A while back (and maybe still) there was a spirited "foods in a jar" trend hovering around the food blogs.
Mason jars have become ubiquituous across the blogosphere, transporting everything from soup to cupcakes to oatmeal in practical, sensible style. This practicality means they won't fall out of favor any time soon, we predict. Look at the latest in-jar meal we're crazy about: Layered salads, beautiful and bright. These salads were created by Kathy at Healthy.
People. I know you’re busy. I know you’ve got things to do and people relying on you. Hogwash. There is nothing more important than you grabbing your keys, hightailing it to the grocers, and buying everything you need to make these burgers stat. Yes, I said STAT.
Buttery, flaky phyllo appetizers are especially popular in my family. I guess I can't blame them since who can resist buttery, flaky phyllo dough anyway?! My mother in law requested these Spanakopita Bites as an appetizer for the birthday party she was throwing for her husband. They were a hit with no leftovers, which is no surprise.
We love making homemade pizza. Josh is the dough master and I take care of the sauce and toppings. I usually choose a veggie loaded pizza while Josh goes for a sausage or pepperoni pizza . This time I decided to really switch up the toppings. One of my latest pregnancy cravings is peaches. I have been eating 3-4 a day.
Sometimes having everything neatly wrapped up all in one place can be a great thing... especially when you have a 50lb bag on your back or just a couple of unhappy campers... ... that's why we can't live without these... ... wonderful chewy energy packed homemade cherry-coconut-almond (with a hint of lime) trail mix bars.
These bars are delicious as a snack or for breakfast~ I have made them chocolaltey too, which is even more tasty =) My mom found the recipe on a blog that she likes and printed it off for me- I’m not sure what the blog was, but if you know please tell me to I can credit the recipe! On-the-Go Protein Bars 2c Almonds 1/4c Ground Flax Seed 1/2c Dried Fruit (Rasins and or Prunes are good) 1/2c Unsweetened Shredded Coconut 1/2c Natural Peanut Butter 1/2 Tsp Sea Salt 1/2c Melted Extra Virgin Coconut Oil 1 TB Maple Syrup or Honey 2-3 Tsp Vanilla Extract Optional: Coco Powder Melted Chocolate
If you are a regular follower of this blog, you may have noticed that I eat a lot of nuts. As a diabetic who is trying to control blood sugars with diet and exercise alone, nuts have been my saving grace. I use almond meal as my go-to low carb flour and have gained considerable experience baking with it and other nut meals. When I am ravenous and need quick energy, I almost inevitably turn to a handful of roasted nuts.
After a summer of domestic travel visiting family and friends, I’ve learned two things about my traveling self… 1. My luggage expands to twice its volume and weight by the end of any trip, no matter if it's a long weekend in the city or a two week jaunt through wilderness and wine country. 2. I’m addicted to energy bars, as the quantity of Lärabar and assorted artisanal/overpriced/yummy- goodness snack wrappers accumulating in the bottom of my bag reveals.