How to Dry Fresh Herbs in a Microwave
It's that time of the season when the days are growing shorter and the garden is giving up the last of its fruits. The herbs are still full, but it's just a matter of time when all that will remain is faithful Rosemary. My Basil plants are BUSHY and it's a good time to harvest while the getting is good. But HOW would I collect the leaves and keep them for later use? The ice cube method? Making... More...
By Jill | 6 comments | Full Recipe...One of these is not like the others.
I just wanted you to see the differences in the yolks from chickens that eat grains, mixed grain & grass & insects, and chickens that only feed on grass and insects. Their flavors are as distinctive as the colors indicate. The bottom yolks shown are FAR BETTER than the flavorless yolk at top. And that's all I've got to say about that. Read More →
By Jill | 11 comments | Full Recipe...From Raw to Roasted Shelled Pumpkin Seeds
Have you ever picked something new at the grocery store that was too interesting to pass up, then after you got home, you thought, "Now how do I cook it?" Last week, I couldn't resist buying a scoop of raw pumpkin seeds from the nearest foodie mart dry bulk bin section. (I always save money in that section.) It wasn't until I was ready to mix them into a batch of Fresh N Fruity Oatmeal Bread that... More...
By Jill | 0 comments | Full Recipe...Garlic and Garlic Oil- Safe Methods for Storing and Preserving
WHAT IS GARLIC? Garlic (Allium sativum) is a member of the Amaryllis family (Amaryllidaceae), which also includes leeks, onions, and shallots. It is a perennial with an underground bulb (head) composed of pungent bulblets commonly called cloves. Approximately 90 percent of the garlic grown in the United States is grown in California. California Early and California Late are the two major commercial... More...
By Jill | 5 comments | Full Recipe...Roasted Garlic Paste and Oil
Inspired by Michael Chiarello's book Flavored Oils: 50 Recipes for Cooking with Infused Oils. I have, rolling around my head, the idea to make a loaf of garlic bread. Not the bread with garlic spread on it's slices. Garlic stirred into the dough itself. Is your mouth watering just thinkin' about it? But first, I need to roast a few heads of garlic. And while I'm at it, I may as well make garlic... More...
By Jill | 3 comments | Full Recipe...Simple Herbed Butter with Lemon
Herbed Butter with Lemon by Central Market Add a delicious taste to steak, pasta, or green vegetables. 4 tablespoons unsalted butter 1 tablespoon fresh parsley, chopped 1 teaspoon fresh dill, chopped 1 teaspoon fresh lemon juice 1/2 teaspoon lemon zest salt to taste Allow the butter to come to room temperature in a small bowl. Cream the butter before adding the other ingredients. Mix well so... More...
By Jill | 0 comments | Full Recipe...Simple Garlic Rosemary Butter
Melted Garlic Rosemary Butter by Central Market 3/31/2009 Divine with a baguette Servings: 2 2 tablespoons unsalted butter, melted 2 tablespoons olive oil 1 tsp Rosemary, dried sea salt and freshly ground black pepper to taste 2 cloves garlic, finely minced Combine and serve. Read More →
By Jill | 0 comments | Full Recipe...When You Don’t Use Steam in Bread Baking
Real quick, I just wanted to share with you a lesson I learned in bread baking. In Artisan Bread in Five Minutes a Day, it consistently instructs us to pour 1 cup of hot water into a hot broiler pan under the pizza stone. This creates steam in the oven and helps the bread to have a crackling crust. Well the other day, I prepped two loaves of Bran Enriched White Bread to take to a dinner party. ... More...
By Jill | 4 comments | Full Recipe...Freezing Cheese-Eggs and Dairy Products
Hard or semi-hard cheese can be frozen if cut in one half to one pound blocks. Wrap in plastic wrap and then put in freezer bags. After freezing, cheese may become crumbly and mealy, but, it will retain its flavor. It works best for cooking. Plan to use frozen cheese within 4 to 6 months. Thaw cheese in the refrigerator. Use soon after thawing. The cheeses that freeze best are: * Brick * Camembert *... More...
By Jill | 0 comments | Full Recipe...Quick Equivalent Measures
3 teaspoons = 1 tablespoon 4 tablespoons = 1/4 cup 5 1/3 tablespoons = 1/3 cup 8 tablespoons = 1/2 cup 12 tablespoons = 3/4 cup 16 tablespoons = 1 cup 2 cups = 1 pint 4 cups (2 pints) = 1 quart 4 quarts (liquid) = 1 gallon Read More →
By Jill | 0 comments | Full Recipe...How to Cook Spaghetti Squash
If you've NEVER eaten spaghetti squash, well, you're not missing anything. To be quite honest. It's not gross, but it's not genetically swimming in depths of flavor either. To be REALLY HONEST, I don't know why farmers keep growing it. Compared to all the fruits that come from the squash family, this one has the least amount of flavor. anyhoo Last week, the grocer had spaghetti squash on... More...
By Jill | 26 comments | Full Recipe...How To Make Recipes Healthier
This is a simple list of baking and cooking tips for making healthier recipes. No matter what time of the year, we should turn our recipes into healthy choices for our families. With all good intentions, sometimes our attempts to a make a recipe 'healthy' produces a poor product. And that's frustrating when we don't have groceries to waste or have time to whip up another batch. Now, this is... More...
By Jill | 5 comments | Full Recipe...
