September 14, 2008

Recipe News: Banana PMS Muffins from Women's Health

Flipping through Women's Health, I saw a recipe for PMS muffins. How could I not be intrigued? If a muffin could help ease my symptoms, I could become a baking maniac instead of the usual PMS maniac I become.

I baked these Banana Walnut Yogurt muffins and can't tell about my mood yet, but I liked these muffins, as did my hubbie and 3-year-old. My kindergartner is a little picky and abstained from her muffin at breakfast. For a mainstream magazine, I was surprised by some of the ingredients and had to make a special stop to find rice flour and flax meal, because these ingredients were not available at my local grocery.

Includes recipe for:


  • Banana Yogurt Walnut Muffins

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

September 11, 2008

Recipe News: Twice-Baked Bread With Tomato Topping

This recipe is based on a number of Greek dishes made with barley rusks — rock-hard, twice-baked barley bread slices that are sold in bakeries and reconstituted for salads and soups. You can make the rusks with any hearty country bread by drying out thick slices in a low oven. The authentic Greek version of this recipe employs much more olive oil and garlic. You can be more liberal, too, if you wish.

Includes recipe for:


  • Twice-Baked Bread With Tomato Topping

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

September 6, 2008

Recipe News: Summer in a spoonful a snap with tasty melon recipes

As I look at my kitchen counter, I realize that I’ve once again bought too much fruit. It never seems to fail, whether at the farmers market or a roadside stand, I’m seduced by the scents of summer. The assembly of fragrant cantaloupe, striped watermelon and fuzzy peaches awaits my attention. Now what? How many ways can you slice a melon? And I know I’d better eat those peaches before they turn to mush. The answer struck me – fruit soup.

My first experiment was with the cantaloupe. I combined the diced flesh with lemon and orange zest in the blender. A splash of yogurt added a creamy texture to the frothy mixture. If you choose fruit or vanilla yogurt, omit the honey. Plain yogurt, however, needs the honey to soften its bite. For another layer of flavor, add a bright note with a pinch of allspice. After half an hour in the refrigerator, I poured the chilled mixture into soup bowls, drizzled on some cream and garnished with a mint sprig – aah, summer in a spoon.

This basic recipe (as follows) lends itself to substitution: lime juice and zest, grape juice or pineapple instead of lemon and orange; chunks of peaches or honeydew to supplement the cantaloupe cubes; crystallized ginger, nutmeg or cardamom to replace the allspice; blueberry or raspberry garnish for a touch of color. My suggestion is to see what’s available to blend into your own version of fruit soup.

Includes recipes for:


  • Melon Soup

  • Watermelon Gazpacho

  • Cucumber Soup

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

September 4, 2008

Recipe News: Scrumptious casserole recipes, useful tips

We receive all kinds of weekly newspapers from throughout the state at our office and I must admit there are three I look forward to receiving every week, because they also feature recipes columns that I turn to immediately – the Hazen Star, Beulah Beacon and McLean County Independent. I love their recipes, I often try them and don’t often duplicate them in my column but this week thought it appropriate.

Includes recipes for:


  • Chicken Cordon Bleu

  • Miracle Lasagna

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

September 3, 2008

Recipe News: Camping season isn't over yet - not with these recipes

Back in my days as a Girl Scout, I remember a meal called coffee can stew. We threw vegetables and meat into a coffee can and placed it around a wood fire to cook while we were off doing what every Girl Scouts did. When the day was over, we opened out coffee cans and had a meal I still remember.

There is nothing like stew over an open camp fire. While Carol Oyster's Camp Stew can be made on a stove, it would be just as easy to make in a cast iron Dutch oven over and open fire.

Add some homemade biscuits, and sit back around the fire and enjoy.

Leanor Robinson also sent in a recipe for camping, a taco salad with very little fuss or muss. Heating up the chili could be done over a camp fire has well.

Don't forget that steak on the grill. Check out Arlene Dempster's mushroom sauce for a little punch.

Includes recipes for:


  • Camp Stew

  • Taco Salad

  • Mushroom Sauce

  • Apple Sauce

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

August 31, 2008

Recipe News: Berry delicious recipes to share

Ripe strawberries, blackberries, raspberries and blueberries make for spectacular sweets. Even the biggest chocoholic has to admit that during the summer, berries reign supreme.

Includes recipes for:


  • STRAWBERRY CREAM CAKE

  • BLACKBERRY FOOL

  • MIXED BERRY SALAD WITH MINT

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

August 28, 2008

Recipe News: Summer recipes

Here, one base is easily transformed into two different sophisticated desserts. A granita is simply a frozen mixture of water, sugar and flavoring -- a grown-up "slushee."

To make sorbet, you would take the same watermelon base and chill the mixture completely. Run it through your ice cream machine, following the manufacturer's instructions. Sorbet freezes more quickly than ice cream, so make sure to keep a close eye on it, and taste frequently near the end. Either serve immediately or freeze for an hour or two for a harder texture. As with the granita, it can be stored for a few days, but be sure to scoop it gently into a freezer-safe container. Don't pack it down or it will freeze into a solid mass.

Includes recipes for:


  • WATERMELON GRANITA AND SORBET BASE

  • WATERMELON-QUINOA SALAD

  • PEACH GAZPACHO

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

August 25, 2008

Recipe News: Labor Day weekend calls for easy grilling recipes

Historically speaking, Labor Day was established to honor the many contributions of American workers. Over time, however, it’s come to represent a cherished end-of-the-summer celebration, marked by family get-togethers and backyard cookouts.

But before you throw the same old burgers and dogs on the grill, you might want to expand your repertoire with these delicious — yet simple — recipes. With a little planning, you can do most of the prep work before your guests arrive, allowing you to relax and enjoy a much-needed day off.

Includes recipes for:


  • Smokin’ Hot Pies

  • Grilled Veggie Pizza

  • Killer Kebabs

  • Lime Chicken and Shrimp Kebabs

  • Golden and Delicious

  • Grilled Corn on the Cob with Cilantro Lime or Herb Butter

  • Cilantro Lime Butter

  • Herb Butter

  • The Grand Grill Finale

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

August 19, 2008

Recipe News: Healthy Recipe: Eggplant Stacks

I love finding new ways to use seasonal produce, and lately, the tomatoes here — especially the multicolored heirloom varieties — have been irresistible. One of the best ways to feature fabulous tomatoes is in a classic caprese salad made with mozzarella cheese and basil. Since I found some good-looking basil and eggplant at the farmers market, I decided to try this variation.

Includes recipes for:


  • Eggplant Stacks

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

August 18, 2008

Recipe News: A saucy chicken recipe that's anything but bland

Boneless chicken breast may be inexpensive and fast to cook, but even longtime fans will admit that it can also be bland. To remedy this and come up with a dish that you actually will feel like eating once it's cooked, toss plenty of assertively flavored ingredients into the pan, like onions and garlic. A generous grind of fresh black pepper doesn't hurt, either. Figuring that this dish calls for the equivalent of about one-third of a bottle of wine, you might say that it's not very economical. I say, buy a decent bottle of wine and use what you need to make the sauce. You'll have a nice amount of wine left. Once the chicken's ready (half hour tops), pour yourself and your victims, I mean, your dining companions a nice glass of wine and turn what could be just another boring, unspecial chicken dinner into a sparkling occasion.

Includes recipe for:


  • Chicken in Wine Sauce

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

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