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Oven Roasting Coffee The air-popper method (Click Here) that we’ve been using is the best for method for a uniform roast. But, for large batches or times when you want to play with a more rustic roast, the oven makes an interesting alternative. This batch was […]
Juicers are fine. But, you lose all of that healthy fiber. If you enjoy some pulp in your juice, a powerful blender will do the job even better. But, you do need a blender with sharp blades and a strong motor. Carrot Apple Juice makes 2 glasses
Happy New Year! What’s a great way to doctor up out of season berries? Whip them into a salad. Sweet or savory, marinate firm, tart berries in a citrusy spirit, with a squeeze of lemon or just a sprinkle of sugar to bring out their flavor. It’s shockingly […]
These light, buttery and crumbly cookies are loaded with pistachio flavor. I’m a little surprised that the green color is so faint given the vividly bright green pistachios that I used. But, I still prefer this natural color to that of food coloring. Pistachio Crumble Cookies makes 3 […]
This is an all-purpose vegetable that works well with grilled meat, roasted chicken, sausage or pork. Or, even better, toss with al dente whole wheat pasta, butter & crumbled goat cheese. Roasted Red Cabbage 1/2 head red cabbage, sliced 1 large Vidalia onion, sliced olive oil, […]
There’s more than a little bit of molasses in this recipe. A lot more. It dominates the taste with ease. And, that large dose of molasses adds a density to this gingerbread that gives it an Old English feeling. I’m on the fence. I think I like it. December 16th, 2010 | Category: Bread, Breakfast, Christmas, Food, Mostly Healthy, Recipe, Simple Bites, Snacks, Sweets | Leave a comment
I love these cookies. All of that great pumpkin & spice flavor is dished up in bite-sized packages. If you have a powerful food processor, you can incorporate the entire pumpkin (flesh & skin) into this recipe. Simply puree the roasted pumpkin until very smooth. Pumpkin […]
Shrimp Poached in Marinara …AKA lunch This fabulous lunch was always the first clue that an even better dinner was soon to follow. The leftover (strained) sauce can be used in a number of soups, stews or as the base of an even richer seafood sauce. […]
I confess. I’m not a huge fan of pumpkin pie. If I’m in the mood for an orange pie, I’ll pick sweet potato every time. When I’m cooking Thanksgiving dinner, pumpkin pie rarely makes the cut. I love pumpkin in and with pasta, pumpkin bread, pumpkin cookies, pumpkin cheesecake… you […]
These are better than drop biscuits. Why? The finished biscuits are round and attractive… much prettier than the misshapen lumps that are known as drop biscuits. Biscuits 2 1/2 cups AP flour 1 Tablespoon baking powder 1/2 teaspoon baking soda 2 Tablespoons sugar 1 teaspoon fine […] |
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