Yummy Supper Like most people, I am trying embark on 2012 with a renewed commitment to health, joy, and calm. Maybe my lofty aspirations will last only a few days before the roller coaster of life, obligations, and not-so-good habits take over. Day five and I'm going strong.... only 360 to go. A nourishing breakfast can never be a bad thing and this recipe has become quite popular at our house. I finally have my soft boiled eggs down to an art, and the rest of the dish is so simple that you whip up the whole thing in about 10 minutes. Easy, right? I was eating my bowl of soft-boiled eggs, toast, and arugula and Abby remarked, "Hey, that's a salad." Yes. INGREDIENTS (printable recipe) one or two farm eggs (room temp)one or two slices of your favorite bread for toastingunsalted butterhandful of arugula leavessea saltfreshly ground black pepper To bring your eggs to room temp, submerge them in a bowl of really warm (but not boiling hot) tap water. Fill a small sauce pan with 3-4 inches of water. Enjoy!
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Garlicky Baked Fries I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart. crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper
Beyond Vegetarianism--Raw Food, Vegan, Fruitarian, Paleo Diets Reports from veterans of vegetarian and raw-food diets, veganism, fruitarianism, and instinctive eating, plus new science from paleolithic diet research and clinical nutrition. RETHINKING NATURAL HYGIENE(are the heavens falling?) BASIC INSTINCT FOR ANOPSOLOGY(Re-examining instinctive eating / instincto) DIETARY PROBLEMS IN THE REAL WORLD (Bios of vegetarians, ex-vegetarians, and others in search of health, not dogma...) EDIBLE EDITORIALS(on ethics, environment, and other things to make you go "hmmm...") COMMENTS & REACTIONS FROM READERS(hey, that's you) Response and reaction to site material sent to us will be considered as intended for possible posting and further comment from the editors of the site, unless you explicitly state otherwise. Why Beyond Veg was created-- (SOMEBODY finally had to) The material presented on this site comes from individuals with years of hard-won experience either practicing alternative diets or observing those who do. Have suggestions or something to contribute?
How to make an Outdoor Candle Lantern Inexpensively Last week I made a candle chandelier for my deck. It looks so pretty when lit, but the rest of my yard was looking kind of neglected. I was determined to find a way to spread some more candle light around the yard to balance the light and provide more ambiance. I used to have Tiki torches, but they unravel and have to be filled up with oil that makes a mess. I remember years ago seeing candle lanterns at a wedding that I thought were pretty clever and decided I could try to make them myself, but I needed to find some glass hurricanes. Usually when I go on my weekly thrift store excursion I run in and do a quick cruise around the store to see if anything pops out at me. Total cost of my glass haul – $2.70. Here is what I made with the hurricane. It was very quick and easy to make. How to Make a Tuna Can Lantern I used a tuna can, wood screw, copper adapter, and an old paint stick. Then I used a awl and hammer to make a hole in the center of the tuna can. Screw the screw into the stick.
A very Merry Christmas 2011! Thursday, December 22nd, 2011 Katie’s Beef Wellington Roast Loin of Pork with Apple, Apricot and Pistachio Nut Stuffing Creamy Pecorino and Parmesan Macaroni Bake with Salami, Roast Tomatoes and Chilli Garlic Butter Roast Chicken with Lemon, Macadamia Nut and Bacon Stuffing Roast Chicken with Mushroom, Walnut, White Truffle and Sausage Meat Stuffing Roasted Sweet Potatoes and Parsnips with Nutmeg, Garlic and Honey Crispy Brussels Sprouts with Broccolini, Bacon and Pine Nuts Baby Yellow Squash with Chilli, Red Onion and Garlic Pangrattato Mum’s Amazing Roast Potatoes Baby Carrots with Fennel, Thyme, Honey and White Wine Hot Smoked Salmon Paté; Peach, Apple, Chilli Chutney; Sour Rhubarb Paste for Cheese A selection of cheese and meats given to me by the one and only, fab gourmand and all-round great guy Andy Arnfield of my fave Sydney foodie store; The Gourmet Grocer. This year I’m stockpiling a few bottles of my fave Logan wines. Ali’s Pavlova with Christmas Berries and White Chocolate Cream Katie x
The Best and Worst Products at Trader Joe's Volume 1 What's good at Trader Joe's? What's not? These are questions that fans and detractors of the store are very passionate about. Last August, Nathan Rodgers, his wife Sonia, and their friend Russ Shelly and his wife Sandy decided to systematically review every product to find out. Click for The Best and Worst Products at Trader Joe's Slideshow. The team reviewed 75 products on their site, What's Good at Trader Joe's? The last laugh is on haters. With 2011's midpoint nearing, it's time to check in again with the trio to get an update on the best and worst products. "The Blueberry Vanilla Chèvre kinda scares me a little," Nathan admitted. "We’ve had fans swear by it, though," said Russ. And with that, it's time for some best-ofs. Top 5 Vegetarian 1. 2. 3. 4. 5. Karen Hatfield on the LA Restaurant Scene and the Move Towards Casual Dining
A Two Bite Breakfast: Bacon & Eggs in Toast Cups * Updated post from archive: Originally posted March 29, 2009 If you where to ask me what is my favorite meal of the day without a thought my response would be breakfast! I love breakfast! I love brunch! I love bacon! I love breggs! These little goodies are all of the above in a little two bite package. The other day I was scanning through my copy of William & Sonoma’s: Tools and Techniques. And, they are crazy easy to make. Pre-heat the oven to 400 degrees. Trim the crust and the corners off the bread, making wonky looking circles. Line a sheet pan with parchment paper and lay the bacon strips on it. Shape the cooled bacon into the toast cups, with the meaty side out. Also, if you aren’t a fan of creamy delicious runny eggs you can beat 4 eggs with a bit of milk, season and spoon into the cups. Lower the temperature of the oven down to 350 degrees. Run a knife along the edges and use a small spoon to pop them out. For the love of eggs, bacon and toast! Ingredients 6 slices of bread 6 eggs
Food Poison Journal : Food Poisoning Lawyer & Attorney : Bill Marler : Marler Clark Dinner for Four | kochessenz Dinner for X Freunde aus dem Hessischen besuchen uns, da will gerne und viel gekocht werden. Morgens auf dem Münsteraner Markt finden wir alles, was wir brauchen. Vor allem den Star des Abends – ein ganzer Rotbarsch, den wir in spontaner Zuneigung Robert getauft haben. Die Fischverkäuferin vom Fischhaus Kittner hat mich dazu überredet. Eigentlich wollte ich Filet mit Haut, aber sie machte mir den gebackenen ganzen Fisch schmackhaft. Um es vorweg zu nehmen – ich habe es nicht bereut. Jakobsmuscheln auf Feldsalat mit Pflaumen-Himbeer-VinaigretteRotbarsch mit Pfifferlingen und Spinat auf Spitzkohl-Kartoffel-StampfHolunderblütenquark mit Lavendel-Himbeeren und Mandelkrokant Jakobsmuscheln auf Feldsalat mit Pflaumen-Himbeer-Vinaigrette Zuerst gibt es also Salat. Den Himbeerteil bekomme ich aus den Resten des Himbeerpürrees von der Nachtischproduktion, siehe weiter unten. Die Jakobsmuscheln werden wie immer kurz gebraten und auf dem Salat angerichtet. Feldsalat mit Jakobsmuscheln Action Mmmh.
Craft Beer Beginnings | The Boozephile Files This was actually a comment I left in response to another blog about how one begins their love of craft beer by @TheBrewthedral at My response: I remember well my first foray into the world of craft beer. I was an eighteen-year-old high school senior nearing graduation. It was a dark and stormy night; the sultry Texas air enveloped my face like one of those hot towels you get when you fly first class. Being a high school kid, my experience with alcohol was limited to whatever the hell I could get my hands on. Then I got divorced and met an incredible woman. I came home from that trip and started making frequent trips to the local beer store to try anything I hadn’t had before. ~Hudsonphotog Like this: Like Loading...
idaho sunrise (baked eggs and bacon in potato bowls) I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.
Food Product Design