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A simple collection of my recipes

A simple collection of my recipes
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Tasty Kitchen: A Happy Recipe Community! Some things of which I am ashamed. - 5 second rule I buy canned broth. I do. I make my own stock in the winter when I'm feeling especially homesteady, but I also buy cartons and cans. Sorry. I don't make my own bacon, and I do occasionally, well, EAT bacon, so that's kind of a dual mea culpa right there. On the plus side, I make my own energy bars. The Middle Eastern market near me has all kinds of treasures, and each time I wander in there I find more stuff. So I made more energy bars. Go to your nearest Middle Eastern market. Recipe for Chocolate Date Energy Bars If you have a food processor, these come together very quickly. My inspiration for this version came from both Shutterbean and Foodie with Family. Makes 16 to 20, depending on how big you cut them 2 cups date paste (about 20 ounces, or 572 grams -- substitute pitted dates if you need to)*2 cups whole almonds1/4 cup cocoa powder5 tablespoons seeds (I used equal parts toasted sesame seeds and hemp seeds, but I bet you could substitute flax if you like)Pinch salt printable pdf

Beth's Favorite Recipes Bleu Cheese Stuffed Figs Figs are one of my favorite foods ever. I think I like them so much because fig season is incredibly short and they’re nearly impossible to find fresh out of season. So when they are in season I go a little crazy and eat them almost everyday! One of my favorite things to do with figs (besides just standing in front of the fridge, stuffing my face with them) is the recipe above. It’s super easy and so freakin’ good! Bleu Cheese Stuffed Figs Makes 16 Ingredients:16 black missing figs, cleaned and stems removed4 ounces bleu cheese2 ounces prosciutto, thinly sliced and gently torn into 16 strips¼ cup marcona almonds, roughly chopped3 tablespoons honeywhite pepper to taste Directions: 1.

My Favorite Recipes Sweet and Tangy Sausage Pepper Kabobs recipe Portion size 4 Ingredients 1 lb 1lb(454 g) (454 g) mild Italian sausagemild Italian sausages, cut in 24 pieces2 2Cubanelle pepperCubanelle peppers, seeded and cut in 32 pieces1 1sweet red peppersweet red peppers, seeded and cut in 32 pieces1 1red onionred onions, cubed2 tbsp 2tbsp(30 mL) (30 mL) extra-virgin olive oil2 tbsp 2tbsp(30 mL) (30 mL) balsamic vinegar1-1/2 tsp 1-1/2tsp(7 mL) (7 mL) packed brown sugar1/2 tsp 1/2tsp(2 mL) (2 mL) salt1/2 tsp 1/2tsp(2 mL) (2 mL) pepper1/2 tsp 1/2tsp(2 mL) (2 mL) dried oregano This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. Preparation Onto 8 metal or soaked wooden skewers, alternately thread pieces of sausage, Cubanelle peppers, red pepper and onion. In small bowl, whisk together oil, vinegar, brown sugar, salt, pepper and oregano; brush half over skewers. Related Video How to cut bell peppers easily See more like this video Related content Canadian Living

Quick Recipes & Easy Recipe Ideas - Tablespoon Cook the Book: Fresh Ricotta and Egg Ravioli with Brown Butter [Photograph: Sara Remington] "Putting an egg on it" has become up there with adding bacon when it comes to increasing the tasty factor. And while we've seen plenty of over easy topped burgers and pulled pork sandwiches, this trend isn't too rampant in the world of pasta aside from wonderfully yolk-y carbonara. These are the ravioli that runny yolk lovers dream of: oversized packets of fresh pasta dough filled with creamy, nutmeg-spiked ricotta with a single egg yolk nestled within. Like all handmade pastas, these egg little wonders are a special occasion fare. As always with our Cook the Book feature, we have five (5) copies of The Mozza Cookbook to give away this week. Adapted from The Mozza Cookbook by Nancy Silverton with Matt Molina and Carolynn Carreño.

Best Food Blog Awards 2014: Winners Each year we've hosted the Best Food Blog Awards, we're astounded at the depth, variety, creativity, and ingenuity of the food blogs nominated, and this year was no exception. They've inspired us to pull out our cameras, travel to experience new foodways, and most importantly, inspired us to get in our kitchens and cook. Congratulations to this year's winners, and a big thank you to everyone who nominated and voted for them!

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