Blogs about: Cooking

The best in Cooking-related posts from around the WordPress.com community, updated daily.

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How to be the Coolest Mom EVER (three days and counting)
Earful of Cider

Basic Instructions: 1. Drag your kids to the grocery store because no one else is around and your ten-year old’s theory about the minimum legal age that children can be left at home unsupervised isn’t fooling anyone but your six-year old, who is well aware that her sister can reach the cookies in the high cabinet if she uses the stool. 2. Find a box of this while in the baking aisle looking for Splenda packets, because coffee without sweeteners tastes like bitter death, using enough real sugar to compensate is not conducive to health, and a morning without caffeine is bitter death. 3. Ask your kids if they want to make a cake that afternoon and show them the box.  Receive one secretly-interested shrug and one excited plea for blue vanilla frosting to match, because it comes with fish-shaped sprinkle thingies—see?  See, Mom? Imagining the potential devastation blue frosting could have in the talented hands of your offspring, negotiate down to chocolate frosting and mul

Weekly photo challenge: culture
More from this author

Wood Rabbit Journey I grew up in the southern United States; food is a tremendous part of my culture. Thanks to family, friends and spending years with a second family (my “North Carolina Grandma“, a.k.a. my babysitter) after school I am too familiar with some pretty tasty foods: macaroni and cheese, fried okra, ham biscuits, green beans and collard greens (or any vegetable) cooked for hours with some sort of ham, fried chicken, potato salad, sweet iced tea, butter on everything, dessert after every dinner. I would watch my friends snack on a livermush sandwich or crunch on a handful of fried pork rinds (two things I just could not bring myself to eat). Most likely, I am still alive because I stopped eating those lovely foods on a regular basis before I turned ten years old. My family tried to eat healthier and I still attempt to do the same. Food is still a big part of my life. I try to disconnect it from love and care and to see it solely as nutrition for my body but I don’t think I wi

The Latest Posts in Cooking
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TOMATO PIE – Paula Deen vs. an Internet Recipe – GLUTEN FREE
homethoughtsfromabroad626

I saw Paula Deen and a guest cook make tomato pie a week or two ago.  It was on her regular cooking show, and it seemed interesting.  Tomato Pie is an old Southern favorite, and it started with a pie crust, baked and cooled, and then spread with a thin layer of Dijon mustard.  They then put in a layer of tomatoes which had been blanched and peeled and thinly sliced.  On top of the tomatoes went cheese and salt and pepper.  Then another layer of tomatoes, more cheese and salt and pepper.  The whole thing was topped with a mixture of mayonnaise, Parmesan cheese and salt and pepper before baking until golden.  When I tried this (I had gotten field ripened tomatoes the day before), it was good, but just a little too rich for my taste (surprise! surprise!).  Tomatoes are such a unique flavor, it seemed like the mayonnaise and cheese was covering up the taste.  I went online to find another tomato pie recipe and found a comment about Paula Deen that said, “Her recipe has way too much c

Classic Pumpkin Soup
Simply Delicious

As it is in the middle of autumn here, I feel the need to get back into making all sorts of soups. They’re great to keep in the fridge or freezer to heat up when you just don’t have the time or the want to cook. The addition of potatoes in this is optional as I add them in to help thicken the soup. Ingredients: 1 T olive oil 3 garlic cloves (sliced) 1 large onion (sliced) 2 t cumin 1 pumpkin (diced and peeled) – I prefer Buttercup pumpkin but you can use your favourite 2 large potatoes (peeled and chopped) 1.5 L chicken stock 2 bay leaves Salt and pepper Method: Heat oil in a large pot, add onion, garlic and cumin and cook until soft. Add the pumpkin and potatoes, mix together so the cumin coats the vegetables. Add chicken stock and bay leaves, put lid on and leave to boil for 25 minutes. Don’t forget to remove the bay leaves! Ladle soup and stock into your blender and puree. Add salt and pepper to taste. Serve with hot bread and butter

My Week In Photos
WHATEVER YOU DESIRE

The weather in Vancouver has been bipolar lately. Last week the weather was like summer but this week, it returned to typical rainy Vancouver. On rainy days, I like to stay home and do nothing… I wish I could do that everyday but my life would be boring and meaningless. Anyways, I bought a photo editing app on my phone and since I don’t usually buy apps, I rationalized my purchase by using it excessively. Here is my week in photos: {Baked Portuguese chicken on rice from Mui Garden. The food came out incredibly slow and service was bad but this dish was not bad} {Checked out the Target in Coquitlam and bought 2 shirts} On Friday, SAW and I watched The Great Gatsby. I read the book last summer for an English course and I loved it, but I thought the movie was average. I did however enjoy the music in the movie, especially the Lana Del Rey song! {My outfit for my outing with SAW} {Before the movie, we ate Korean food for lunch. Pictured above is dduk bok gee} I had a Groupon fo

Herman Friendship Cake – An Old Favorite
So Does That Mean I'm SOUTHERN?
Crab And Pasta For Supper
Behind The Green Door
Week 3: Mushroom
Just the Tri-tip
Grilled Chicken With Coconut And Cilantro rice.
THE STYLISH BITCH
What’s Burning: Pollo in Salsa di Pepe Verde
The Palladian Traveler
Banana flower vada (fritters)
Chef Sisters
The Farmer’s Diet
Let Her Eat Clean

This marks the first in a series of posts following my visit to Trealy Farm at the weekend. I attended Ruth Tudor’s ’Women in farming’ day which was nothing short of incredible. A day in the sunshine drenched Welsh hills cleansed mind, body and soul as well as teaching me tonnes in the process. Just to get things started I thought there was no better way than to kick off with the lunch that was served up. Amazing what lifting hay bales, sorting sheep, milking cows and bottle feeding lambs will earn you! Ruth’s husband James is the chef at the farm. With a French mother and a penchant for frequent Channel hops to Carrefour, this man’s cooking is wholesome, hearty and oozing flavour. Mon Dieu, c’etait incroyable! To start: Air dried duck, garlic flowers deep fried in chestnut flour, egg mayo with sweet cicely Olive sour dough from local baker Alex Gooch; French (naturally…) unsalted butter When bread’s proper, I eat it. As a general rule I

Instant Mix
Absolutely.Seriously

A flash in the pan is an apt beginning for something that’s so quickly burning down the house. Frayed nerves wind back together with something so solid, yet recipes run rampant when she’s around. She doesn’t make anything: except commotion and cake. If it happens once between us (which it has) it will happen again and lead to deliciousness. Skin deep lust turns to bone deep belonging, and I want more and will give more in second and third helpings. She bakes with abandon and crosses the Rubicon every time. Chills that multiply with memories hardly old enough to memorize; control is a relative term. Waiting for the timer to go off is hard enough without these breaks in our page, just stay here, and let’s burn it down. Written December 2010

So That’s a Hangover…
FraserRiverForager

So I’ve got good news and bad news. The good news is I seem to tolerate vodka just fine. The bad news is Crohn’s doesn’t help the hangover. I’m glad I went out as everything was fine and I had a great time, had a few drinks and stayed up until four am hanging out with a bunch of friends. I even had some orange juice with the vodka and no issues at all. This morning was a different story. I wouldn’t say things were bad but they were unpredictable and that’s always annoying. I suspect this had little to do with intolerance to alcohol and everything to do with dehydration and whatnot. I had a photo shoot a couple of hours after I got up and I was fine for that so it wasn’t anything too tragic. Long story short I’d certainly do it again as long as I didn’t have anything pressing to do the next morning. The dehydration is worth the social outing. Being Sunday evening I’m formulating my plan for the coming week. I’m going to d

Breaking The Fast
Live Well
Oatmeal Cookies. You devil.
Footprints in the Sands of Time
Less is More…
kadja1dotcom

I am moving away by choice. I am moving closer to my work and taking my faithful friend–BUDDY with me. Buddy is my dog that I’ve had for almost 14 years & wasn’t about to part with him. He still thinks he’s about five, too…  I’m going to have to part with a lot of stuff because it is a small place, but I will have my privacy.  I will also finally be able to sit back and do a lot of thinking–and actually be able to cook.  However, fear not!  I test my food before I let anyone else have it. If I can get around a kitchen without blowing it up, it is a miracle totally equal to the immaculate conception! My books, dvds, jewelry and a few other things are going with me.  However I do have to part with some things to get smaller things–like my TV and stand. They are too big to fit. Other than that, I have several things I will NOT part with that are smaller, and if no one comes to stay in the other bedroom, that is going to be my writing/com

Warning: Ovens are HOT
jynxnw
Meal Planning Monday 20 May
Followmyline Blog

Aaah the meal plan is before us again. Is it just me or do the weeks seem to be coming in quicker and quicker? Look it’s almost nearly the end of May, and alas, still no sign of summer . This weeks meal plan comes to you from the dark depths of my freezer. It’s time I was whittling the food down so I can fill it with BBQ food ready for summer days, well I can live in hope. Some of options aren’t going to be the healthiest, but I will be cutting the potion size down to, kind of, make up for that. And load my plate with veg or salad. Here goes Baked potato with cheese, tuna and salad. Homemade chilli and rice. Butter chicken (pataks sauce) Pork chops (unsure of how I’m doing them yet) Chicken and bacon lattice Homemade steak pie Chicken quarter pounders with salad Like I said, it’s a proper freezer raid. And I’ll be a few steps closer to emptying the freezer Hop on over to Mrs M for more inspiration.

Spinach & Feta Stuffed Chicken
Tatyana's Seattle Kitchen

Stuffed chicken is recently new to me. This is one of the first recipes I tried almost a year ago and it is still one of my favorites! Also one of the easiest! Ingredients (Serves 2 People) •2 chicken breasts •1 medium chopped onion •1/2 TBS garlic paste •Salt and pepper to taste •1 TSP Evoo •6 cups spinach •1/4 cup fat free feta cheese Preheat your oven to 300 degrees On medium heat, add salt, pepper, evoo and chopped onion. Sauté until lightly cooked. Gradually add spinach until wilted. Set aside to cool for about 5-10 minutes. Add feta cheese and mix all ingredients together. Wash chicken breast and butterfly. Generously add spinach mix to the chicken and fold over. Bake for 30-35 minutes until done. Serve with a fresh salad or quinoa!