See this at: silvermoonwitch.blog...| Added on 11/16/08

This is one of those great recipes that takes just a few minutes to whip together before you shove it in the oven and forget about it. And it's super yummy. Plus, it's a very economical meal. Chicken thighs are still reasonably cheap. I buy a ton... See more

This is one of those great recipes that takes just a few minutes to whip together before you shove it in the oven and forget about it. And it's super yummy. Plus, it's a very economical meal. Chicken thighs are still reasonably cheap. I buy a ton when they go on sale. For this meal, all I usually have to purchase is the chicken and a few green onions. Lets take a look, shall we? First the cast of characters: * 8 chicken thighs (I've used boneless, skinless, bone in,thighs, legs, breasts, skin on-whatever floats your boat), rinsed and patted dry, any obvious fat trimmed off * 3/4 cup tamari or soy sauce (tamari is a traditionally brewed soy sauce, richer, slightly thicker and just delicious. Once you've used it, it's hard to go back to regular soy sauce. It's one thing I will always slurge on in the grocery store.) * 4-6 green onions, chopped fine * 3 Tbsp sesame oil (I LOVE sesame oil!) * 3 Tbsp honey (if you don't have honey, substitute 2 Tbsp sugar) * 4 cloves garlic, peeled and... See less

See this at: cookalmostanything.b...| Added on 11/10/08

300 grams grated raw beetroot 40 grams butter 1 tablespoon water 1 tablespoon Balsamic Vinegar salt and freshly ground pepper, to taste Place the grated beetroot, butter, water and vinegar into a saucepan, cover and cook for about 8 minutes under a... See more

300 grams grated raw beetroot 40 grams butter 1 tablespoon water 1 tablespoon Balsamic Vinegar salt and freshly ground pepper, to taste Place the grated beetroot, butter, water and vinegar into a saucepan, cover and cook for about 8 minutes under a gentle heat. Stir to ensure even cooking. Once the beetroot is just tender, remove the lid, and if there is any excess liquid, turn up the heat and boil it off. Season to taste and serve. Tagged with See less

See this at: sfgate.com| Added on 11/07/08

In telling me her recipes, she communicates through charades and a string of broken English with an abundance of Japanese words that sound like a...

See this at: letsgetsconed.blogsp...| Added on 11/04/08

The original recipe for the New Farm Vegetarian Cookbook Mac and Cheez is the ultimate creamy vegan mac and cheez, not to mention flexible and dare I say, fatty. I've made it at least 4 times now after it was posted on the ppk, and have always halved... See more

The original recipe for the New Farm Vegetarian Cookbook Mac and Cheez is the ultimate creamy vegan mac and cheez, not to mention flexible and dare I say, fatty. I've made it at least 4 times now after it was posted on the ppk, and have always halved the recipe, cut some of the fat (margarine and oil), adjusted a spice or two, top with breadcrumbs or ground nuts for crunch and maybe add green beans or broccoli. I thought I'd share, because mac and cheese is one of my biggest vegan cravings.... Get Sconed's Adapted Version of the New Farm Macacorni and Cheez. (half recipe, feeds 4-6) See less

See this at: retro-food.com| Added on 10/29/08

Thanks again to Passionate Vegetarian and Crescent Dragonwagon* for another excellent meal. I made the Pasta with Pumpkin recipe last night and it was well-received. All sorts of nice beta-carotene vitamins, a bit of a different quick and easy... See more

Thanks again to Passionate Vegetarian and Crescent Dragonwagon* for another excellent meal. I made the Pasta with Pumpkin recipe last night and it was well-received. All sorts of nice beta-carotene vitamins, a bit of a different quick and easy recipe. Here is what you do: Start some water on to boil and then toss your fettucine noodles in it while you peel a small pumpkin. Yes…a SMALL pumpkin…1-2 lb. This is the hardest part. (Does anyone have pumpkin peeling tips by the way?) Slice it in long narrow strips. I think the recipe said 1/3 inch strips. I used the mandolin on the thick slice which is probably much thinner than that. I don’t know. Saute the strips for a few minutes. Then toss some garlic in…I used about 1 1/2 tsps of the chopped “jar” garlic. Stick a lid on the pan, I tossed a bit of water in it from the boiling noodles too. Cook for about 5 minutes until pumpkin is tender. (and your noodles should be done by this point as well) Drain the noodles. Dump them back in the pot... See less

See this at: angiespangies.com| Added on 10/29/08

[Saturday Sides is a weekly feature I run to help you combat the side dish blahs. Check here Saturdays to see what’s new and different you can add to your dinner table. Or, you can subscribe here so that you never miss a Saturday Sides Recipe.]... See more

[Saturday Sides is a weekly feature I run to help you combat the side dish blahs. Check here Saturdays to see what’s new and different you can add to your dinner table. Or, you can subscribe here so that you never miss a Saturday Sides Recipe.] Lately, things around here have been rather hectic. I know I mentioned that my Hubby’s freelance writing business has just been crazy busy lately, but wow, I’m working more and more hours for him every week and soon, I’m going to need help to keep up. Not that I’m complaining . . . Momma needs a new pair of shoes (and lots and lots of magazines) and all. Considering all the talk about the rotten economy I know how blessed we are to be busy. As busy as I am I’ve done a lot of delegating of the housework, errands and chores, but even with all the extra help from Hubby and the girls, one thing that quickly fell off my docket was: Dinner. Every night at 6:30. Not that we don’t eat or anything. It’s just that I’ve been seriously contemplating... See less

See this at: themiddleeasterncook...| Added on 10/29/08

meeso said... Mmmmm, that does sound good! I love most all pumpkin dishes and look so forward to this time of year! 10/28/2008 Noor said... I know pumpkin taste so good. I love this time of year as well it brings back so many memories from when I was... See more

meeso said... Mmmmm, that does sound good! I love most all pumpkin dishes and look so forward to this time of year! 10/28/2008 Noor said... I know pumpkin taste so good. I love this time of year as well it brings back so many memories from when I was younger. 10/29/2008 Kitchen Flavours said... Pumpkin wow. Nice blog makeover. This looks awesome. I sent you a mail long back. No reply from You. See less

See this at: crockpot365.blogspot...| Added on 10/27/08

My oh my, what a tasty bird this was! I had a frozen chicken that I thawed for a few days in the fridge and plopped it whole into the crockpot. I did make a whole chicken earlier in the year, that was delicious, but this guy had an awesome moist,... See more

My oh my, what a tasty bird this was! I had a frozen chicken that I thawed for a few days in the fridge and plopped it whole into the crockpot. I did make a whole chicken earlier in the year, that was delicious, but this guy had an awesome moist, lemony garlic flavor that made my knees go a bit weak. And it was so easy! The Ingredients. --one thawed and skinned whole chicken. It wasn't as gross for me this time! yay! But I'm not pregnant, so if you are and are prone to pukeage, be forewarned... --head of garlic --2 lemons (yeah, those are lemons. I tried to find yellow ones, and even went outside at 3:30am (I had insomnia) with a flashlight to find riper ones, and nearly scared the neighbors cat bald, but could only find green guys. They still tasted okay.) --salt and pepper --a bunch of fresh rosemary (this is from my mom's garden. hi, mom! thanks for the rosemary!) The Directions. After you skin the chicken and keep from puking, rub it inside and out with a bunch of salt and pepper.... See less

See this at: laaloosh.com| Added on 10/14/08

Ingredients: 2 pounds lean chuck - cut in 1 - 3/4 inch pieces 1 can 98% fat free cream of mushroom soup 1 pkg. onion soup mix 1 can Diet Sprite or 7up *Feel free to bulk this up with any zero point vegetables that you choose! Directions: Put meat in... See more

Ingredients: 2 pounds lean chuck - cut in 1 - 3/4 inch pieces 1 can 98% fat free cream of mushroom soup 1 pkg. onion soup mix 1 can Diet Sprite or 7up *Feel free to bulk this up with any zero point vegetables that you choose! Directions: Put meat in crock pot. Pour soup & onion soup mix over meat. Add Diet Sprite/7up. Cook in crock pot all day on low (or high for at least 4 hours). Turn off and let sit for 30 minutes before serving. See less

See this at: lowfatcooking.about....| Added on 09/30/08

* 1 tsp paprika * 1/2 tsp turmeric * 1/2 tsp ginger * 1/2 tsp cinnamon * 1 1/4 pounds boneless, skinless chicken thighs, trimmed of fat, and cut into pieces * 1 large onion, thinly sliced * 2 carrots, sliced on the diagonal * 4 cloves garlic, crushed... See more

* 1 tsp paprika * 1/2 tsp turmeric * 1/2 tsp ginger * 1/2 tsp cinnamon * 1 1/4 pounds boneless, skinless chicken thighs, trimmed of fat, and cut into pieces * 1 large onion, thinly sliced * 2 carrots, sliced on the diagonal * 4 cloves garlic, crushed * 1 15-ounce can reduced-sodium garbanzo beans/chickpeas, drained and rinsed * 1 15-ounce can crushed tomatoes See less

See this at: lowfatcooking.about....| Added on 09/30/08

Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl. Combine egg, oil, milk and pumpkin in a small bowl. Stir pumpkin mixture into dry ingredients. Leave to stand for five minutes. For each pancake, scoop... See more

Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl. Combine egg, oil, milk and pumpkin in a small bowl. Stir pumpkin mixture into dry ingredients. Leave to stand for five minutes. For each pancake, scoop 1/4 cup of batter on to a hot griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes. Cook for 1 1/2 minutes on second side. Makes 8-10 pancakes. See less

See this at: thyme2.typepad.com| Added on 09/22/08

The theme of this month's Heart of the Matter, hosted by Michelle of The Accidental Scientist, is Holiday Foods. How appropriate! And how challenging! By definition holiday foods seem to be all of the things NOT involved in a healthy diet; if not in... See more

The theme of this month's Heart of the Matter, hosted by Michelle of The Accidental Scientist, is Holiday Foods. How appropriate! And how challenging! By definition holiday foods seem to be all of the things NOT involved in a healthy diet; if not in and of themselves, at least in the vast quantities consumed this time of year. You know: the occasional poached egg versus a night drinking eggnog! But first, just to get you in the mood for a luscious yet healthy holiday treat, let me share some photos and tell you what happened at our house this morning. After all, photos of falling leaves should be soothing, and help lower blood pressure, right? RIGHT?!? RIGHT!!!!??? We had a frost last night; very early in the year for us. Usually temperatures don't drop below freezing until after the holidays. We have a huge mulberry tree at one end of this garden, with leaves the size of dinner plates. It normally keeps most of it's leaves until just before Christmas, when they slowly turn yellow and... See less

See this at: thepioneerwoman.com| Added on 09/02/08

Savory Bread & Butter Pudding Printable Recipe This is the fourth of five finalist recipes for the Dairy Contest, the winner of which will be announced this Monday (Labor Day!) This recipe, submitted by Dani, appealed to me on many levels, not the... See more

Savory Bread & Butter Pudding Printable Recipe This is the fourth of five finalist recipes for the Dairy Contest, the winner of which will be announced this Monday (Labor Day!) This recipe, submitted by Dani, appealed to me on many levels, not the least of which was that it resembles a similar recipe I’ve made before, which I love and gobble up unabashedly. This particular recipe had a couple of twists, of course, and used plain yogurt in the custard mixture, which translated to a light, delicious breakfast bread pudding fitting enough for lunch and dinner, too. Let’s make it and you’ll see what I mean. The recipe starts with 8 eggs. Crack, crack, crack…nine times. To the eggs, I added 1 cup of milk. And 1 cup of plain, unflavored yogurt. Then I gave it a whisk. *WHISK* I measured 1 cup shredded colby-jack cheese, but the recipe says to use whatever grated or crumbled cheese you have. “I personally believe” that blue cheese would be yummy. I like to say “I personally believe” at least... See less

See this at: kitchen-parade-veggi...| Added on 09/02/08

Today's recipe: An easy egg supper or breakfast recipe. Fresh sautéed spinach cooked with an egg in the center. Low carb. Weight Watchers 4 points. Dads and breakfasts: in my family, this is a recipe for great memories. When my sister started... See more

Today's recipe: An easy egg supper or breakfast recipe. Fresh sautéed spinach cooked with an egg in the center. Low carb. Weight Watchers 4 points. Dads and breakfasts: in my family, this is a recipe for great memories. When my sister started kindergarten, our mother went back to work and our dad went back to the kitchen. Dad cooked breakfast every single day -- and without resorting to boxes of cornflakes or quick slices of toast. Instead, he had a Breakfast Plan, a two-week menu written on yellow lined paper taped to the inside of a cupboard. Oatmeal. Fried eggs. Every other Friday, hamburger patties with tomato soup. (Yes ...) My favorite day was the first Thursday when Dad made gashouse eggs, a slice of bread with a circle cut from the center, then fried with an egg. Other people call them "egg in a hole" and "toad in a hole" and "hobo eggs" and more. I couldn't help but reminisce about Dad's breakfast specialties while waiting for the eggs to cook in these nests of fresh spinach.... See less

See this at: glutenfreegoddess.bl...| Added on 09/02/08

The mesa is clouded in white this morning. Again. We woke to a fresh dusting of snow. I'm posting in bed, snug beneath a red and violet Pendleton blanket, hoping Steve lights a fire in the kiva soon. Although consensus is that New Mexico is drop dead... See more

The mesa is clouded in white this morning. Again. We woke to a fresh dusting of snow. I'm posting in bed, snug beneath a red and violet Pendleton blanket, hoping Steve lights a fire in the kiva soon. Although consensus is that New Mexico is drop dead gorgeous in the snow, I am so not a winter person. By mid January I am bored with fussing with boots and itchy sweaters and jackets. The tedious layering. (I never choose the right winter coat, so I gave up- I haven't owned one in two years- and besides, who knew you needed a winter coat in New Mexico?) And then there is the loopy ritual of locating gloves that migrate to the oddest hiding places. If it isn't obvious to you, Perceptive Reader, I am more than ready for spring. In the meantime, however, I am a big fan of winter comfort food. Last night I tossed together an intuitive combination of pomegranate juice and balsamic vinegar sweetened with pure maple syrup. Odd, you think? Just taste this. See less

See this at: magpiemusing.com| Added on 09/02/08

Yesterday, the problem of having a two-earner household up and bit us. The CSA pickup site is open from 3-7, but we can't get there until 5-5:30 as we both have full-time jobs and someone has to pick up the girlie. And so yesterday, when W. got there... See more

Yesterday, the problem of having a two-earner household up and bit us. The CSA pickup site is open from 3-7, but we can't get there until 5-5:30 as we both have full-time jobs and someone has to pick up the girlie. And so yesterday, when W. got there around 5, the heirloom tomatoes were all gone. Great sadness. * Sweet Corn (6) * Potatoes (3 big white ones) * Broccoli Rabe * Broccoli * Heirloom Tomatoes * Juliet Tomatoes (1 quart) * Red Onion (1) * Garlic (1 head) * Sweet Red Italia Peppers (4) * Salad Mix * Cilantro * Arugula * Parsley Several weeks ago, Julie's Hump Day Hmmm was about neighbors. The whole time that I was growing up, there was a Labor Day party across the street (or on my mother's porch if it rained). It was mostly a block party, but with lots of honorary members - people who lived across town or on the next block. The hosts provided tables and ice and wine and lemonade and paper plates and plastic cups and forks. And the food was potluck: everyone brought something,... See less

See this at: 3sidesofcrazy.com| Added on 08/18/08

Slow Cooking Thursday is hosted by Diary of a Stay at Home Mom. CARNITAS 3 pound pork roast 5 teaspoons minced garlic 1 bunch cilantro, chopped 1 teaspoon sea salt 1 jalapeno pepper, seeded and chopped 12 ounces Amberbock Beer * Place pork roast in... See more

Slow Cooking Thursday is hosted by Diary of a Stay at Home Mom. CARNITAS 3 pound pork roast 5 teaspoons minced garlic 1 bunch cilantro, chopped 1 teaspoon sea salt 1 jalapeno pepper, seeded and chopped 12 ounces Amberbock Beer * Place pork roast in bottom of slow cooker. * Toss the pepper, salt, cilantro and garlic together. * Spread around and over roast. * Pour beer over everything. * Cover and cook on high 5-6 hours until pork is tender and fork pulls easily. * Serve with warm tortillas, your favorite toppings and salsa. I do the memes: Menu Plan Monday hosted by aura at I'm an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes! See less

See this at: champaign-taste.blog...| Added on 08/15/08

Today is the anniversary of Mrs. Child's birth, so some of us have gotten together to celebrate. Let's kick things off by watching the inimitable Julia show us how to make the perfect omelet. Don't you just want to sit down and eat omelets with Julia... See more

Today is the anniversary of Mrs. Child's birth, so some of us have gotten together to celebrate. Let's kick things off by watching the inimitable Julia show us how to make the perfect omelet. Don't you just want to sit down and eat omelets with Julia now? This year I made two dishes from The Way to Cook that celebrate both Julia and the produce that's abundant here in East-Central Illinois at this time of year. What says August in these parts more loudly than corn? And tomatoes? First, the corn:It came, of course, from the farmers' market, as did most of the other ingredients, actually (no carrots at the market yet, sadly). I served it on a bed of Blue Moon Farm's arugula. Hot Corn Salad 6 to 8 ears fresh corn (to make 3 cups of kernels) 1 each of large green and red bell peppers 1 bunch scallions - whites, and tender part of greens 1/3 cup virgin olive oil Salt and freshly ground pepper 3 large fine carrots Cut kernels off cobs and drop them into a saucepan of lightly salted boiling... See less

See this at: 101cookbooks.com| Added on 08/14/08

I rarely cook mixed grains because I feel compelled to cook type each grain in a separate pot - a pot for barley, one for rice, another for millet,...

See this at: justhungry.com| Added on 08/04/08

We live in a semi-rural area (well, most areas outside of the cities are semi-rural in Switzerland) and one of the things grown here locally are...

See this at: kitchenproject.com| Added on 07/29/08

4. Uncover and brown a bit, over low heat, in the small amount of fat left in the skillet. | 5. Add onions if desired and brown. | 5. After onions have browned add a cup of beer if desired and simmer for 5 minutes.

4. Uncover and brown a bit, over low heat, in the small amount of fat left in the skillet. | 5. Add onions if desired and brown. | 5. After onions have browned add a cup of beer if desired and simmer for 5 minutes. See less

See this at: hollywood.com| Added on 07/28/08

Ah, the bad guys--a film just isn’t as complete unless there is at least one person to root against. But an all-time best list of baddies isn’t as easy to come up. You have to weed out the crazies (Glenn Close in Fatal Attraction), the inhuman... See more

Ah, the bad guys--a film just isn’t as complete unless there is at least one person to root against. But an all-time best list of baddies isn’t as easy to come up. You have to weed out the crazies (Glenn Close in Fatal Attraction), the inhuman monsters (Michael Myers in Halloween), the misunderstood (Rutger Hauer in Blade Runner)--and yes, even the plethora of animated evilness--and truly enter the Heart of Darkness. Here’s our top 10 list of the purely evil: 10. The Joker (Heath Ledger), The Dark Knight OK, to be fair, Ledger’s totally creepy, absolutely mesmerizing performance as Batman’s nemesis The Joker, the ultimate anarchist, should probably rank higher on this list, but it’s still so fresh in our minds, it needs to settle a bit with time. Check back next year. Most Villainous Line: “Do you wanna know why I use a knife? Guns are too quick. You can't savor all the...little..emotions. And..you see..in their last moments...people show you who they really are. So, in a way, I know... See less

See this at: recipezaar.com| Added on 07/21/08

* 2 (1/4 ounce) envelopes unflavored gelatin * 1/2 cup cold coffee (or Kahlua) * 3 cups hot coffee * 1/4 cup sugar (or up to 3/4 cup according to...

See this at: blog.kingarthurflour...| Added on 07/15/08

If you can’t stand the heat—grill pizza. » Quick, think of five baking aromas that bring you running to the kitchen to see what’s up. (And no, you can’t count “fruit pie filling burning on the oven floor” as one of them. We’re being positive here.)... See more

If you can’t stand the heat—grill pizza. » Quick, think of five baking aromas that bring you running to the kitchen to see what’s up. (And no, you can’t count “fruit pie filling burning on the oven floor” as one of them. We’re being positive here.) My five? •Brownies, in the minute before they come out of the oven; •Garlic bread; •Cinnamon anything; apple pie and oatmeal cookies in particular; •Pepperoni pizza; •Yeast bread. Any kind. Ciabatta, sticky buns, raisin-pecan rye… Anything made with yeast. Note that three of my five favorite baking scents involve yeast. Not surprising; enjoying the aroma of fresh-baked bread is probably programmed into our genes, just like our attraction to sugar. (Did you know studies have shown that putting a bit of sugar on an infant’s tongue will create “happy brain waves”? Gee, bet the same thing happens to me when I take a bite of chocolate cake.) Bread is, after all, one of the first prepared foods known to human civilization. Once our nomadic... See less

See this at: ntscblog.com| Added on 07/14/08

I don't know where the idea for beer-simmered brats came from, but I hope that it involves some rosy-cheeked, heavy-set man with a big, bushy mustache and a thick Bavarian accent. My inspiration for this dish came from a much less authentic source,... See more

I don't know where the idea for beer-simmered brats came from, but I hope that it involves some rosy-cheeked, heavy-set man with a big, bushy mustache and a thick Bavarian accent. My inspiration for this dish came from a much less authentic source, the culinary stylings of Bobby Flay. Personally, I'm not a huge fan (I don't like the way he berates his soux chefs on Iron Chef America), but no one else is doing a regular grilling show on the Food Network. I just fast forward through the parts where he's not cooking (Go TiVo!). Flay's recipe calls for using pre-cooked bratwursts. Personally, I think this total crap. In the exhaustive research for this post, I prepared the same recipe using both pre-cooked and uncooked bratwursts. If you learn only one thing from my efforts, use the uncooked variety. The following pictures document my first attempt using the pre-cooked variety. Let's just all use our imagination and pretend that they're not. Step 1: Chop up 1 large onion into rough strips.... See less

See this at: agoodappetite.blogsp...| Added on 07/09/08

We often watch Everyday Italian while eating lunch (if we've seen that day's episode of Cash in the Attic that is) & Matt thought this recipe sounded really good. He was right, it was really good & healthy too. We have doubled the amount of... See more

We often watch Everyday Italian while eating lunch (if we've seen that day's episode of Cash in the Attic that is) & Matt thought this recipe sounded really good. He was right, it was really good & healthy too. We have doubled the amount of vegetables the original recipe called for, I think it would have been a little light on them otherwise. Don't skip on the lemon zest on this one, it really makes this dish shine. This will be a great summer dish when green beans are abundant at the farmers' market. 1 lb whole-wheat linguine 1/2 c part-skim ricotta 2 T olive oil 1 lb French green beans, trimmed & halved lengthwise (we just bought regular green beans as the French were $3.00 more) 1 clove garlic, chopped 1 t salt 1/2 t freshly ground pepper 2 c halved cherry tomatoes 1 lemon, zested Cook the pasta until al dente. Drain, reserving 1 cup of the pasta water. Transfer the hot pasta to a large bowl and add the ricotta, tossing to combine. Meanwhile heat the olive oil over medium-high heat... See less

See this at: 3sidesofcrazy.com| Added on 07/07/08

2 1/2 pounds boneless pork ribs 1 medium Vidalia onion, chopped 1 can ginger ale 1/2 bottle Famous Dave's Apricot Bourbon BBQ sauce 1 cup hot water 3/4 cup long grain rice * Pour ginger ale and BBQ sauce into slow cooker and mix well. * Sprinkle... See more

2 1/2 pounds boneless pork ribs 1 medium Vidalia onion, chopped 1 can ginger ale 1/2 bottle Famous Dave's Apricot Bourbon BBQ sauce 1 cup hot water 3/4 cup long grain rice * Pour ginger ale and BBQ sauce into slow cooker and mix well. * Sprinkle chopped onions over sauce mixture. * Place meat on top and cover with lid. * Set for 6 hours on medium. * At 6 hours, sauce should be fairly thick. * Add the hot water and long grain rice. * Cook until rice is tender. * Serve as sandwiches or with a salad. * Enjoy. See less

See this at: justhungry.com| Added on 06/27/08

We are starting to get good fresh strawberries now. They are being shipped from places like Spain and Italy, which is not quite the same as the...

See this at: mizkan.com| Added on 06/27/08

As seen in the January/February 2008 issue of Cooking Light Magazine 3 ounces uncooked whole wheat spaghetti 1/3 cup seasoned Nakano® Rice Vinegar 2 tablespoons sugar 3 tablespoons low sodium soy sauce 1 tablespoon olive oil 1 teaspoon minced garlic... See more

As seen in the January/February 2008 issue of Cooking Light Magazine 3 ounces uncooked whole wheat spaghetti 1/3 cup seasoned Nakano® Rice Vinegar 2 tablespoons sugar 3 tablespoons low sodium soy sauce 1 tablespoon olive oil 1 teaspoon minced garlic 1/2 cup chopped green onions 1/2 cup frozen baby peas 1/4 cup red bell pepper strips 1/4 cup chopped fresh cilantro 1 (12ounce) package broccoli slaw 1/4 cup chopped unsalted, dryroasted peanuts 1. Break pasta into 3-inch pieces; cook according to package directions, omitting salt and fat. Drain. 2. Combine vinegar and next 4 ingredients (through garlic) in a large bowl. Add pasta, onions, and next 4 ingredients (through slaw) to vinegar mixture; toss gently to coat. Cover and chill at least 2 hours. Top with peanuts. Yield: 8 servings (serving size: 3/4 cup). CALORIES 126 (30% from fat); FAT 4.2g (sat 0.6g, mono 2.4g, poly 1g); PROTEIN 4.7g; CARB 18.6g; FIBER 3.6g; CHOL 0mg; IRON 1.1mg; SODIUM 430mg; CALC 24mg © 2008 Cooking Light... See less

See this at: mizkan.com| Added on 06/27/08

Holland House Sherry Cooking Wine adds a subtle, sweet background flavor to this spicy, Mexican seasoned marinade. Lean, boneless, skinless chicken breasts are delicious as well. 1 cup HOLLAND HOUSE Sherry Cooking Wine 1 cup canned tomato puree or... See more

Holland House Sherry Cooking Wine adds a subtle, sweet background flavor to this spicy, Mexican seasoned marinade. Lean, boneless, skinless chicken breasts are delicious as well. 1 cup HOLLAND HOUSE Sherry Cooking Wine 1 cup canned tomato puree or crushed tomatoes 3 to 4 chipotle chiles in adobo sauce (canned) 4 large garlic cloves 1/2 small yellow onion 1 Tbsp. brown sugar 1 Tbsp. vegetable oil or olive oil 2 tsp. ground cumin 1/2 tsp. salt 2 lbs. skirt steak or flank steak In a blender container, combine Holland House sherry cooking wine and remaining ingredients except meat. Cover and run on high until smooth. Trim steak of any visible fat. Place steak in a non-metallic baking dish or sealable plastic bag. Add marinade; turn meat to coat. Cover and refrigerate at least 8 hours or overnight, turning meat one or more times while marinating. Preheat grill to medium-high heat. Drain meat and discard marinade. Grill skirt steak about 6 minutes over direct heat with cover closed. Turn... See less