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Blogs about: Recipes

Ever wonder how many food recipes are now online? Millions? Billions? Who knows! Which leaves us wondering: How did people cook before the internet? While the sheer number of recipes is mind-boggling, it does mean that with a little internet sleuthing, anyone can be a chef — and we think that’s a great thing.

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Monday, Sep 6, 2010
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Meatless Monday: My Carnivorous Husband Likes Quinoa!
Wise Eats Blog 6 days ago

A quinoa recipe Anyone will enjoy This convinced my meat-loving husband that quinoa was delicious I was in shock. My meat-eating man loved this quinoa…even when it came with tofu. Coming from the man who once told me salads tasted too much like grass, you can imagine my surprise. But, I can’t take credit. Knowing I needed to make a hearty, flavorful quinoa, I turned to 101 Cookbook‘s recipe here. The ingredients — tofu, pesto, leafy greens, corn — seemed like an interesting mix (as the site’s cook, Heidi says). But, it really works. Just ask my meat-eating man. some of the ingredients ready to go Ingredients being added to the skillet one-by-one Happiness for a Vegetarian and a Carnivore in one bowl If there’s a carnivore that hasn’t gone meatless on Mondays for fear of losing hearty flavor, definitely give this recipe a try. This post was written in support of the Meatless Monday Campaign. Join the Monday Revolution.

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Ginger Zucchini Cupcakes with an Orange-Spiced Cream Cheese Frosting
Daily Crave 1 week ago

If you’re anything like me, right around this time of year you begin to get the Autumn itch.  The nights are slowly evolving into a cool calm, the scent of the outside air begins to change, and the anticipation for the fall festivities ahead has you wound up with total excitement! What better way to transition into the best time of year, than to unite the two worlds of summer and spice in this delicious cupcake.  My (very soon-to-be) father in-law graciously gifted me with a bag full of garden fresh zucchini followed by a brief mention of a healthy ginger-zucchini muffin recipe he had come across recently.  As soon as my food-obsessed brain processed those two magical words, I knew that I had, had, had to act quick. I searched for this healthy muffin recipe and found something even better – a healthy(ish) cupcake recipe! Here’s where I give credit to my father in-law for igniting a delightful cupcake post.  Adding this to my (future) mother in-law sending a foodie car

Today’s Posts in Recipes
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A Weekend of Fun
Kaitlin With Honey

It’s been a crazy weekend! My friends Christin and Dianne make a whole weekend out of their birthdays (which are a day apart), so I’ve been with many of my friends nonstop throughout the weekend. In fact, the only time I’ve had apart from them was when I went for my long run of the weekend. Unfortunately, it was a pretty crappy run. I had been very excited about doing six miles, but I sadly just didn’t have it in me yesterday. While I had at first been hoping that the rough quality of the first mile was just a matter of getting into a rhythm (I often find the first mile to be my toughest), it just never got better. I struggled throughout the entirety of the run and ended up stopping after five. I think it was mostly a matter of starting my run too late on a hot day. My dehydration and exhaustion were enough to convince me to cut out of it early One thing I can say: I believe have figured out how to avoid cramps. After each mile I completed, I gulped down a mixtu

Let's Make Scones!
Principessa Grassa

Yes, it’s that time again (I refer to it as “the weekend”) when, rather than posting about things that I put on the outside of my body, I post about something that goes into it (not that, you dirty, dirty pervert). That’s right … it’s Food Post Time! There’s been a distinctly nippy quality to the morning air of late, which tends to put me in the mood to do a little baking. I’d actually been thinking about making bread, but when I checked the fridge … no yeast. So I consulted with the Mister, and we determined that scones were in order. This is an extremely simple recipe. So simple, in fact, that I’ll give you the whole thing right here: Two cups self-rising flour Two tablespoons butter 1/2 cup water 1/2 cup milk A teaspoon or two of sugar if you like your scones on the sweet side (optional) A few notes: Maybe I’m not looking hard enough, but I have never in my life seen a bag of self-rising flour at the grocery store. I

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Vegan, but not very: Chickpea-Quinoa Pilaf with Roasted Carrots
Red Molly Cooks

I had every intention of making this vegan, but then I realized I had chicken broth, not vegetable broth. Do with that as you will. The pilaf recipe is adapted from Veganomicon, and it’s by far the tastiest thing I’ve made out of said cookbook yet (with the exception of a double pea soup to which I added bacon, tee hee). With the spicy sweetness of the roasted carrots, it made a well-rounded and thoroughly satisfying dinner. Chickpea-Quinoa Pilaf Serves six or so; leftovers are Useful and Tasty 2 Tbsp olive oil 1 medium onion, finely chopped 3 cloves garlic, minced Optional but nice: one jalapeno pepper, seeded if you like, finely chopped 2 Tbsp tomato paste (Note: since most recipes don’t call for a whole can of tomato paste, and since I can’t afford the fancy-pants Italian paste in a tube, I’ve taken to scraping the contents of an opened can into a Ziploc bag, squeezing out the air and storing it in the refrigerator. Despite the incontrovertible messines

Been Quiet
Food Chaos

I know the last few days have been quiet, but that should change tomorrow!  We had a really nice 2 day garage sale and today spent a lot of time cleaning up, donating items and relaxing.  I was planning on cooking something tonight but it got late fast.  So I will be back tomorrow cooking away.  I think I may even bake a few goodies as it’s been a while! So thanks for being patient for something new, tomorrow we will have Bubble Pizza for dinner and a few goodies.  Hope you all have a fun and safe Labor Day!

Black Bean, Corn, & Red Pepper Salad
It's Not Easy Eating Greens

I am not ready for fall.  Not one bit. While fall is usually my favorite season, it feels like summer never fully arrived this year.  Or when it did, we had streaks of 100 degree weather–during which all of us non-air conditioned Northwesterners melted–immediately followed by clouds and temperatures floating in the 50s and 60s.  It was weird, even for Seattle.  Now, I’m reading all these ode to summer blogs, and I’m just not ready to give it up yet.  But it is Labor Day, and the last of the students are headed back to school this week, which means fall is edging closer. Grad school is also back in session, which I think I have been dreading more than Mike.  I so enjoy having my husband home and relaxed, and I am bracing myself for what promises to be a crazy semester.  I keep hanging on to the promise of him finishing classes in April, graduating in June, all much closer than it appears (much like objects in the rear view mirror). Each year, Mars Hill Graduate S

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I Cooked: Margherita Pizza
danieBOB's Weblog

Tonight’s dinner is a vegetarian dinner – Margherita Pizza.  My recipe is a conglomeration of several found on the internet that were adapted to fit my needs and what’s in my kitchen.  Unfortunately this means that I don’t have exact measurements, but pizza is pretty easy to “wing”.  Serve with a green salad and you’ll have a pretty filling meal. Ingredients Pizza dough (I used canned from the refrigerator section at the grocer) Tomato paste, about half a can 2-3 tomatoes seeded and chopped or sliced Minced garlic (I used a couple spoonfuls from the jar) Olive oil, 1-2 tbsp Mozzarella cheese (I used pre-shredded from the bag) Salt and pepper Fresh basil chopped Directions In a bowl, mix the tomatoes, olive oil, garlic, salt and pepper.  Let sit for a few minutes. Follow the directions on the can/box for your pizza dough.  Mine said to pre-bake at 400* for about 5 minutes, then add the toppings, then bake for another 6-10 minutes.  Others are di

South African Spiced Chicken Biryani
Long Distance Casserolationship

South African Spiced Chicken Biryani Yield: Serves 6 Cooking Time: 1 hour Attribution: The Best Casserole Book Ever- page. 181 Ingredients: 1 (3 ½ lbs) Chicken, Cut Into 8 Pieces Pinch Of Saffron Threads, Soaked In 2 Teas. Hot Water 2 cloves Garlic Clove 1 Tbsp Fresh Mint Leaves 1 piece Fresh Ginger, About 2 Inches Thick And 2 Inches Long 1 teas. Ground Cumin ½ teas. Ground Tumeric ½ teas. Ground Cinnamon 1 teas. Cardamom Seeds, Crushed, Divided 1 cup Plain Yogurt 1 can (4 oz.) Green Chiles, Drained 1 can (14.5 oz.) Diced Tomatoes With Their Juice 3 cups Water 1 cup Dried Lentils 1 teas. Salt 1 Cinnamon Stick 2 Medium Onions 2 Tbsp Vegetable Oil 1 cup Long Grain Rice Chopped Fresh Parsley Or Mint For Garnish Directions: 1. Preheat the oven to 350F. Wash the chicken pieces, pat dry with paper towels, and put in a large bowl. 2. In a blender, combine the saffron threads, garlic, mint leaves, ginger, cumin, turmeric, cinnamon, ½ teas. of the cardamom seeds, the yogurt, green chiles, and t

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