Tag Archive 'Recipes'

Jan 13 2011

Recipe: Ribollita (Rechauffe of bread and vegetable soup)

Usually, comfort foods are laden with gravies and hearty meats, but, it IS the new year and I at least wanted to make it somewhat on the healthy side, and deliver a deliciously savory dish that vegetarians and meat-eaters can guiltlessly enjoy whilst bundled up during these cold months.

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May 25 2010

Apple, Chicken and Stilton Salad

Published by under Chicken,Recipes

In honor of the upcoming Holiday weekends, and inevitable BBQ’s we will all be attending this summer, I decided to share, for the next 4 days a great Side Dish recipe a day.  Each recipe will prove to be a unique and wonderful addition to add to any event.  So let’s get started! Today’s recipe […]

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Jun 07 2009

How To Cook The Perfect Pork Loin

Published by under Recipes,Republished

The loin of pork is one of the best and most succulent cuts from the animal. Such a cut of meat needs to be treated properly and with respect. This article gives you two techniques whereby you can cook the perfect pork loin.

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Jun 01 2009

Do recipes have feelings?

Mocha Crinkles used to be one of my go-to recipes. They’re relatively easy, pretty, and yummy. They’re crowd pleasers. I used to make them for most special occasions. But somewhere along the line, I lost track of them; like they fell out of my own personal fashion. I moved onto other cookies, and branched out into breads and cakes. But lately, I’ve been fondly remembering the joy that they brought me

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May 27 2009

Boiled Red Radishes with Umeboshi-Kuzu Sauce

Published by under Macrobiotic,Recipes

Day two of our week of Macrobiotic recipes. One of the joys of Macro cooking is the deceptive simplicity – it is about rediscovering the wonders of flavor hidden in the foods we too often smother with salts and sugary condiments and sauces. Today we will explore Kuzu – a starch derived from the root of a plant that, when dissolved in a bit of water, has the consistency of corn starch – excellent for soups and sauces, and what’s more it strengthen the intestines and protects the digestive tract. It is virtually flavorless unto itself but works wonderfully in creating fascinating concoctions like today’s Macrobiotic recipe:

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