Quinoa, pronounced keen-wah
A grain staple of the ancient Incas known today for its high protein content. Ivory in color and tiny and bead shaped, quinoa looks like rice. When cooked, it expands to four times its uncooked size. With a mild, bland flavor, it is easily comparable to couscous. Available in most supermarkets as a grain, flour, or pasta.
Posts for August 2nd 2007
Looks like Party and I aren't the only ones who are into ice cream sandwiches. These double chocolate brownie cookies with vanilla mint ice cream sound way too good to pass up. - Foodie Obsessed
I remember unpacking my lunch in elementary school and being somewhat embarrassed by the V8 juice my mom would lovingly pack. She wasn't too keen on soda, so this was a nice option. However all of my fellow students thought it was weird, disgusting and downright scary. I recall pretending I didn't like it as much as I really did - making it seem like I was forced to drink it. Now, many years later, I realize it wasn't me or my beverage choice, but it was those kids who were weird, disgusting and downright scary. I have no problems with letting everyone know I love the salty, vegetable goodness. However, now that I'm all grown-up I like to purchase fewer processed foods, so instead of drinking V8 as often, I try to whip up my own batch when possible. For a homemade "V8" recipe, read more
No salad week would be complete without a glossary of greens. The base and heart of any salad, greens are crisp, healthy, and when properly paired and dressed, absolutely delicious. Never store leafy vegetables in a wet plastic bag because they will rot quickly. Vegetables need moisture and air to survive, so store in the fridge in a loosely wrapped paper towel in an open plastic bag. When kept properly, greens should store for about 3-5 days in the fridge. When purchasing greens look for brightly colored, perky looking leaves and steer clear of any with brown spots, yellowed edges, or limpness. If you are unsure of the difference between radicchio and red leaf lettuce, refer to my greens glossary which you will find when you read more
A few weeks ago Grace of Crave Treats sent us a care package containing three packs of adorable, miniature cookies. Naturally we had to taste them all, and although they were lovely (even if the mint was a bit overpowering in the brownie mint), we immediately knew that they would be the perfect vehicle for ice cream. So the next day we purchased a pint of Häagen-Daz coffee ice cream and set about making mini-ice cream sandwiches.
Of the three cookie flavors - brownie mint, pb chip and mocha chip - our favorite was the mocha chip. The way the flavors blended with the ice cream caused a taste explosion in my mouth. To make your own mini-ice cream delights, you can order a dozen mini-cookies and have them shipped to your front door. A dozen will cost you $9 or you can get a combo pack for $24. Personally I want to try her PB+Jellyness cookies, I think they would be smashing with creme fraiche ice cream. What do you think? What flavors would you choose and what ice cream would you use?
Did you guys catch the
Bertolli commercial new episode of Top Chef last night? It was super-sized with an extra 15 minutes of fun, and this time around, I feel confident enough to say I finally know who everyone is. When the cheftestants head to the kitchen, they are met by Padma and Rocco Dispirito (you might remember him from his own reality show The Restaurant). Instead of a normal quickfire challenge, Rocco and Padma are hosting a "culinary bee." Each person has to identify food items either by taste or sight. If they get it right they go to the end of the line, if they get it wrong they're out. Surprisingly, six of the ten chefs are out after round 1, leaving Howie, Brian, Hung and Casey. In his defense, this is what Joey had to say about getting axed so soon, "You got Padma looking at you looking all sexy today, and then you got this asshole right next to her, and your mind just goes blank." Raight... totally blank.
To find out who won the quickfire, what they had to do for elimination (hint: think "brrrr!") and who had to pack their knives and go, read more
The other day I went over to my friend Nick's house to watch Hell's Kitchen. With a huge collection of cookbooks, Nick informed me of his current favorite, The New Outdoor Kitchen - Cooking up a Kitchen for the Way You Live and Play, that occupied the coveted coffee table spot. With its gorgeous, glossy pages and detailed descriptions of outdoor kitchen options, this book caught my attention immediately. I've always dreamed of having a beautiful outdoor, Spanish style kitchen to entertain with, and this book gave me tons of inspirational ideas. Written by kitchen designer Deborah Krasner, this beautiful book is a must read for those who are thinking about creating a cooking space outside.
If you've never had a salad with oozy, melty fried goat cheese, you have not lived. Seriously delicious, the warmed goat cheese with crispy outside shell pairs eloquently with boiled potatoes and fresh, peppery greens. Light and luscious, this makes a perfect summer dinner and is elegant enough to entertain with. Serve to your vegetarian friends with a glass of rose or chilled bubbly. For the recipe, all you have to do is read more