See this at: 1greengeneration.ele...| Added on 02/22/09

This morning a colleague was complaining to me how difficult it is to find a good scone. I thought for a moment… Ah! For me it is easy. I find them at home! Matt, my wonderful husband, makes these tasty goodies and they are like no other scone you’ve... See more

This morning a colleague was complaining to me how difficult it is to find a good scone. I thought for a moment… Ah! For me it is easy. I find them at home! Matt, my wonderful husband, makes these tasty goodies and they are like no other scone you’ve ever had. Yum! See less

See this at: heavenlyhomemakers.c...| Added on 02/22/09

* Laura Lee @ Wasted Textbooks says: Thanks for the recipe!! I’ve been trying to find info for a whole wheat sourdough starter, with no luck. Would you happen to have a link with directions? February 16th, 2009 at 12:29 pm * JoAnna says: Love the... See more

* Laura Lee @ Wasted Textbooks says: Thanks for the recipe!! I’ve been trying to find info for a whole wheat sourdough starter, with no luck. Would you happen to have a link with directions? February 16th, 2009 at 12:29 pm * JoAnna says: Love the recipe…. BUT… the name is a little misleading, IMHO. I was expecting to use some of my sourdough starter if you’re calling it sourdough pancakes. Not trying to upset you… but maybe call them soaked batter or something like that. Nourishing Traditions has a similar recipe as does the Urban Homemaker…fwiw… February 16th, 2009 at 12:50 pm * Sarena says: Would I be able to use soured milk instead of buttermilk for this recipe? It looks delicious! Thank you. February 16th, 2009 at 1:00 pm * Cassandra Stafford says: If we use store bought buttermilk, can we still leave on out on counter all night or do we need to let it soak in fridge? or Does it even matter? February 16th, 2009 at 1:11 pm * The Happy Housewife says: These look good! I am linking to... See less

See this at: marthastewart.com| Added on 04/04/09

* 1 3/4 cups all-purpose flour * 2 tablespoons all-purpose flour * 2 tablespoons cornstarch * 2 teaspoons ground cinnamon * 2 teaspoons freshly grated...

See this at: marthastewart.com| Added on 04/03/09

To preserve the appearance of the sugary tops, layer cookies between parchment or wax paper when packing them for school lunches or as gifts. Freezing...

See this at: marthastewart.com| Added on 04/03/09

Use one batch of dough for both the crust and streusel topping in this energizing, fruit-packed favorite that'll satisfy a sweet tooth. Prep: 10...

See this at: marthastewart.com| Added on 02/26/09

* Preheat oven to 300 degrees. Have ready 2 baking sheets lined with parchment. In a medium bowl, whisk the oatmeal, coconut, flour, salt, and sugar....

See this at: marthastewart.com| Added on 02/25/09

Two traditional holiday ingredients -- nuts and citrus -- are combined with a third: butter. A free-form dough wheel is then formed, scored, baked,...

See this at: recipezaar.com| Added on 02/25/09

On Feb 24, 2009 This is great mac and cheese!!! It's the only one so far that is closest to my Grandma's. I made this at Christmas and it was a big...

See this at: marthastewart.com| Added on 02/25/09

Thomas Jefferson, purportedly a great lover of both cheese and Italian food, brought a macaroni maker back from Italy and served his baked macaroni...

See this at: thenourishinggourmet...| Added on 02/22/09

This recipe uses sprouted lentils to make a quick curried lentil dish that is highly nutritious and delicious. While the lentils are cooking, you can whip up the Ginger and Garlic Cilantro Sauce in your food processor. This fresh (raw) sauce is not... See more

This recipe uses sprouted lentils to make a quick curried lentil dish that is highly nutritious and delicious. While the lentils are cooking, you can whip up the Ginger and Garlic Cilantro Sauce in your food processor. This fresh (raw) sauce is not only a beautiful addition to brown lentils, but so flavorful. Lentils may be humble, but with proper preparation they can be both nutritious and flavorful. Another wonderful addition would be cucumber yogurt sauce, spooned over the top. Yum! Sprouting your lentils only takes a few moments time (spread throughout a couple of days), and then you can throw together this dish in no time (it works for me!) For a complete protein you can also use sprouted wheat. They give a wonderful contrast to the lentils, as the lentils are soft, while the wheat remains tender but chewy. We enjoy it both ways. (And, they take about the same amount of time to sprout). At this point, I’ve only tried sprouted soft wheat, but you could certainly try other... See less

See this at: tryingtraditional.wo...| Added on 02/22/09

I get quite a few hits daily on my site from people searching for tips and instructions on making butter at home. I was thinking about this the other day as I was spreading yummy, cultured butter on our breakfast toast. I reply to people about any... See more

I get quite a few hits daily on my site from people searching for tips and instructions on making butter at home. I was thinking about this the other day as I was spreading yummy, cultured butter on our breakfast toast. I reply to people about any questions they have and am thinking it is time to write about some of the most common concerns about making butter. A few tips on butter making, for the original how-to, click HERE. * Good quality cream makes all the difference in your end product. I skim my cream after the jar of raw milk has sat in the fridge for a day or two. The cream is pretty thick at the top and easily scoops out (consistency puts me in mind of an almost set pudding.) Also, we get Jersey milk and I hear their cream churns easier, though I have no experience with any other. * Allowing your cream to culture some should increase your amount of butter in the end as well as decrease the amount of time it takes to churn. Not sure how scientific this is, but it works for me.... See less

See this at: marthastewart.com| Added on 07/28/09

* Preheat oven to 400 degrees. Rinse chicken, and pat dry. Rub breast side with ginger and 1/8 teaspoon salt. Heat 2 tablespoons oil in a large...

See this at: marthastewart.com| Added on 07/28/09

* In a large bowl, whisk together vinegar, mustard, and oil; season with salt and pepper. Set dressing aside. * Season the steak generously on both...

See this at: thepioneerwoman.com| Added on 02/22/09

This is turning into a Real Time Cooking sort of post, as febrile children and burned croutons have slowed down my momentum this morning. But I want to get this half of the post up so you’d have time to whip it out this afternoon in preparation for... See more

This is turning into a Real Time Cooking sort of post, as febrile children and burned croutons have slowed down my momentum this morning. But I want to get this half of the post up so you’d have time to whip it out this afternoon in preparation for your Friday night dinner. I’ll post the rest a little later today, just after locate my cerebellum. It might be a long, long wait. Here’s my Caesar dressing. I’ve used this basic recipe for years. I love it. It makes me happy. It makes me groan. Please note two things: First, I don’t use a raw or coddled egg in my Caesar dressing. I’m not necessarily opposed to the practice, but I just don’t like the consistency of the dressing as much with the egg. Personal preference. Second, this recipe permits plenty of tweaking—I always throw in the basic quantities of ingredients first, then add, taste, add, and taste again. Sometimes I’m missing an ingredient and I improvise. Sometimes I add a little spice. Sometimes I use different Dijon. Different... See less

See this at: wholeliving.com| Added on 07/06/09

Using whole-wheat couscous adds fiber to this side dish. Serving it at room temperature, rather than chilled, allows the flavors to come through. Per serving: 149 calories; 5 g protein; 4 g fat; 25 g carbs; 4 g fiber.

Using whole-wheat couscous adds fiber to this side dish. Serving it at room temperature, rather than chilled, allows the flavors to come through. Per serving: 149 calories; 5 g protein; 4 g fat; 25 g carbs; 4 g fiber. See less

See this at: wholeliving.com| Added on 02/23/09

* Preheat oven to 450 degrees. Place potatoes on a rimmed baking sheet and rub with 1 tablespoon oil. Bake until easily pierced with the tip of a paring knife, 45 minutes to 1 hour. * Meanwhile, in a large skillet, heat remaining oil over... See more

* Preheat oven to 450 degrees. Place potatoes on a rimmed baking sheet and rub with 1 tablespoon oil. Bake until easily pierced with the tip of a paring knife, 45 minutes to 1 hour. * Meanwhile, in a large skillet, heat remaining oil over medium-high. Add garlic; cook until golden, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper towel to drain. * Add as much kale as will fit in the skillet; season with salt and pepper. Continue to add kale as the leaves cook down. Cook, tossing frequently until tender, 3 to 5 minutes. Stir in vinegar and red-pepper flakes. * Open each potato; add salt and pepper. Top with ricotta, kale, and garlic. See less

See this at: ediblearia.com| Added on 02/22/09

“There’s probably no vegetable with a higher beta carotene content than the sweet potato. This is the beta carotene that protects us against cancer, colds, infections and other diseases… But remember that our bodies can only convert carotene to... See more

“There’s probably no vegetable with a higher beta carotene content than the sweet potato. This is the beta carotene that protects us against cancer, colds, infections and other diseases… But remember that our bodies can only convert carotene to vitamin A in the presence of bile salts… Butter stimulates the secretion of bile and helps the body to convert carotenes to all-important vitamin A…” Sally Fallon Trouble is, butter has a low smoke point of about 350 degrees. Clarified butter (or ghee) on the other hand, has a very high smoke point of about 485 degrees. No mushy oven fries here, gang.. Adapted from a recipe by Mollie Katzen Peel and cut sweet potatoes into 1/4″ sticks and arrange on a parchment paper lined baking sheet with 1 tablespoon melted ghee or clarified butter. Just put the butter on the pan- don’t coat the potatoes with it. Place into a preheated 385 degree oven for 10 minutes. Turn potatoes over and cook another 10 minutes. Turn oven off and let stand 20 minutes to... See less

See this at: marthastewart.com| Added on 02/26/09

* In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook...

See this at: marthastewart.com| Added on 02/26/09

* In a large saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of paper towel, and set aside....

See this at: marthastewart.com| Added on 02/26/09

Serves 12 * 3/4 cup dried Polish or porcini mushrooms (about 3/4 ounce) * 6 tablespoons unsalted butter * 3 medium leeks (about 1 pound), white and...

See this at: marthastewart.com| Added on 02/26/09

Butternut squashes have a hard rind and a golden orange flesh. Similar to other types of winter squash, such as acorn, they are at their best from...

See this at: marthastewart.com| Added on 02/26/09

Serves 8 to 10 * 1 whole chicken (3 1/2 to 4 pounds) * 8 to 10 cups water * 1 large onion, 1/2 left whole, 1/2 chopped * 2 carrots, 1 halved...

See this at: marthastewart.com| Added on 02/26/09

Serves 4 * 1/4 cup vegetable oil * 4 shallots (5 to 6 ounces total), peeled, halved lengthwise, and thinly sliced crosswise (about 1 cup) * 5 ounces...

See this at: marthastewart.com| Added on 02/26/09

Bacon is a fundamental ingredient in many slow-cooked recipes, imparting richness to otherwise one-dimensional dishes. Mild applewood-smoked bacon...

See this at: marthastewart.com| Added on 02/26/09

Bacon adds a smoky flavor to this earthy soup; tomato paste adds a touch of sweetness. Use quick-cooking barley as a time-saver. It has the same nutty...

See this at: marthastewart.com| Added on 02/26/09

Serves 4 to 6 * 3 large eggs * 3 tablespoons rendered chicken fat, (available at butcher shops or in the meat markets of large supermarkets) or...

See this at: marthastewart.com| Added on 02/26/09

Serves 4 * 1 tablespoon olive oil * 1 medium onion, chopped * 2 cloves garlic, minced * Coarse salt and ground pepper * 2 tablespoons tomato paste * 1...

See this at: marthastewart.com| Added on 02/26/09

Cooking the onions for a very long time over low heat mellows their flavor. Don't stir them too often or they won't caramelize. This soup tastes best...

See this at: marthastewart.com| Added on 02/26/09

* In a large saucepan, bring 4 cups water to a boil. Stir in brown rice and return to a boil; reduce to a simmer. Cook, covered, for 30 minutes. *...