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November 8, 2009 Snobby Joes by IsaChandra
Food & Wine (September 2011) Don't you feel like this recipe name is just begging to be followed by an exclamation point? "Incan Super-Power Bars! Power-blasted with ancient Incan energy secrets to give you the boost you need!!! INCAN SUPER-POWER BARS!!!
My name is Nicole, welcome to my kitchen. Over the last few years, I have come to realize that creating a meal in my own kitchen is not only healthier and more economical than eating out, it’s also a lot more fun! Through this site I hope to share my enthusiasm for cooking and perhaps convince a few people that with fresh ingredients, a little imagination, and some good music playing in the background, anyone can cook great meals and enjoy it too! I started this blog five years ago while living in Italy. I had the wonderful opportunity to spend four years living on the island of Sicily – an experience that was just as amazing as it sounds. I have always loved to cook but the sights, sounds, and tastes of Sicily inspired me in ways I never could have imagined.
In my attempt to speed up the approach of fall, I baked some Applesauce Spice Muffins today. To me, nothing ushers in feelings of fall like the smell of nutmeg and cinnamon in the kitchen. October is when I normally break out the spice-scented candles and potpourri but I couldn’t resist spicing up the house a little early this year. I am just REALLY ready for this summer to be over! I am continuing my quest to create healthy but tasty muffin recipes and I think this one is another winner.
Oh my. Oh Fall. You temptress.
Right this second I'm eating a slice of butter-slathered homemade bread. And quite frankly, it's the least interesting looking bread you've ever set eyes on. But at this particular moment, there isn't anything on this earth that would taste better.
Shuna introduced me to this soup. I think it was July 2007 and she’d gathered a bunch of food bloggers at Veselka , a Ukranian diner in the East Village famous for serving awesome beer-blotting food like borsht, stuffed cabbage and pierogis around the clock. It was hot and humid out, however, so the thought of anything besides a grilled kielbasa, pickles and a cold beer seemed insane, and yet there was our host, ordering cabbage soup.
Tex-Mex is not Mexican food. That's right, even though most of the restaurants you see all over Texas say that they're Mexican, they're not. But that's OK. When Diana Kennedy bellyached that the food Texans were cooking was an abomination of her beloved la cocina Mexicana, Texans replied, "You're right.
This might be the best tempeh recipe I've highlighted to date. It features a simple ginger and garlic-spiked orange glaze that plays off the nutty earthiness of pan-fried tempeh beautifully. Unlike many other tempeh recipes, there is no need for a long marinade time with this one, making it great for a last-minute weeknight meal. The recipe comes with a bit of a story, originates in a book I suspect many of you haven't seen yet, and started with an email I received one morning last September from Australian cookbook author (and natural foods enthusiast) Jude Blereau . It read,
I know, I know, I just talked up granola bars last September . Waxing on about granola bars twice in six months is just weird, right? I can’t help it, I honestly don’t remember last September. I was 37 weeks pregnant.