Deviled Eggs Recipe

To contact us Click HERE
Deviled Eggs Recipe is an easy Appetizer recipe, but it attains a high quality presentation since they look pretty elegant while serving. These are very popular as Thanksgiving Appetizers too. Proper balance of ingredients to the eggs make Deviled Eggs a perfect side dish for any holiday menu.

Here is a Easy Deviled Eggs Recipe:

Ingredients:

• 8 Eggs
• 1 tbsp creamy Salad dressing
• 1/2 tsp prepared Mustard
• 1 pinch Paprika
• Salt and Pepper to taste

Procedure:

• Put the eggs in a large saucepan filled with water, and bring it to boil.
• Cover the pan and let the eggs stay in hot water for about 10 minutes.
• Remove the eggs and let them cool.
• Remove the hard egg cover off, and cut the eggs in half length-wise.
• Take the yolks out from all eggs and combine them with salad dressing, mustard, salt and pepper.
• Mix them well until it becomes smooth.
• Refill the egg whites with the yolk mixture and sprinkle paprika from above. [You may shape the mixture while filling in beautiful shapes to make Deviled Eggs look more elegant.]

Your wonderful Deviled Eggs Recipe is now completed, and it's ready to be served.

Almond Chocolate Cookies : Easy Christmas Cookie Recipe

To contact us Click HERE
Almonds Chocolate Cookies are really tasty, quick and easy recipe for your Christmas. This cookie recipe take only 15 minutes of your kitchen work. These cookies are crispy from inside and Brownies like from inside and can be a your part of Christmas treat!

Here is my Almond Chocolate Cookies Recipe


Ingredients:

• 2 1/4 cups plain flour
• 2 Eggs
• 1 tsp Baking soda
• 1 cup Butter , softened
• 3/4 cup Brown sugar (packed)
• 2/3 cup Sugar
• 1/2 cup Baking Cocoa
• 2 tsp Almond extract
• 1 tsp Vanilla extract

Procedure:

• Beat the butter, sugars, cocoa and extracts until creamy in a mixing bowl. Add one egg at a time, beat well as you add each egg.
• Mix the flour and baking soda and slowly add to above mixture.
• Drop 2 tsp full of this mixture onto ungreased baking sheets in rounded shapes.
• Bake at 375 degrees F for 7-9 minutes. The Edges should be firm.
• Remove from the oven and let it cool. You might as well pour some Chocolate Ganache over the Cookies while letting it cool.

Your Easy Christmas Cookies are ready to be enjoyed. Have fun and Merry Christmas! :)

Christmas Pudding Recipe

To contact us Click HERE

Christmas Pudding

Christmas Pudding, served traditionally on the Christmas day, is a very yummy dish to celebrate the festival and to start the winter. Christmas Pudding Recipe differ from home to home, with different ideas of cooking this pudding and adding different flavors. Some of the Christmas pudding recipe needs more than a couple of days of total time. Christmas Pudding Recipe I am sharing today can be made within 2 hours and is delicious. Without much of talks let's head to the recipe then..

Here is my Christmas Pudding Recipe

Ingredients:

• Butter, 115 g
• Brown sugar, 115 g 
• 2 eggs
• 1 tbsp plain Flour
• 1 tsp Ground Cinnamon
• Granary breadcrumbs, 225 g 
• Dried Apricots, chopped, 225 g 
• Juice and grated rind of 1 Orange
• Raisins, 115 g
• Sultanas, 115 g 
• 1 Carrot, peeled & grated
• 4 tbsp Whiskey
• Custard to serve

Procedure:

• Grease a 1.2 liters pudding basin and place a piece of grease-proof paper in the bottom. 
• Mix the butter and sugar in a large bowl till creamy. Beat the eggs in the bowl and then stir in the flour and breadcrumbs. 
• Add cinnamon, orange rind and juice, dried apricots, sultanas, raisins, carrot and half of the whiskey and mix them well.
• Cover the bowl with double piece of grease proof foil and a single piece of kitchen foil and tie well with a string. 
• Steam the pudding for 2 hours.
• Let the pudding stand for 15 minutes and then flame with the remaining whiskey
• Serve the pudding with custard. [Or, you may use Ice-Cream too instead of Custard]

I hope you liked this recipe of Christmas Pudding. Have a merry Christmas!! :D

Christmas Candy Recipe, Almond Cherry Fudge

To contact us Click HERE
Its Christmas, Its holiday, Its winter... and Christmas Candy are one of those sweets to make the holiday more wonderful. I am sharing a very sweet, tasty and fun Christmas Candy Recipe today and that is Almond Cherry Fudge Recipe. Cooked in the microwave and mixed with Chocolate chips Almond Cherry Fudge are the fast fudge and a sweet addition to any holiday gathering.


Here is this Christmas candy recipe:
Ingredients:

• 2 cups semisweet Chocolate Chips
• 1 can sweetened Condensed Milk
• 1/2 cup chopped Almonds
• 1/2 cup chopped red candied Cherries
• 1 tsp Almond extract

Directions

• Line an 8-in. square pan with foil and grease the foil and let is set aside.
• Combine chocolate chips and milk, in a microwave safe bowl. Cover it and put microwave on high for 1 to 1-1/2 minutes.
• The chips should be melted by now and stir it until smooth. Stir in the almonds, cherries and extract.
• Spread the mixture into a prepared pan. Cover and let it chill for 2 hours, until set.
• Lift the fudge out of the pan using the foil, remove the foil, cut the fudge into small pieces
• Store in the refrigerator.

Your Almond Cherry Fudge are ready to be enjoyed. Enjoy this easy Christmas Candy Recipe.

Italian Stew Recipe

To contact us Click HERE
Italian Stew is an easy dish to cook, it's tasty and healthy and goes well with Pasta, Salad or Hot Garlic Bread, to make it a perfect meal. This Italian Stew Recipe will take an hour of your time to give 8 servings.

Here is my Italian Stew Recipe


Ingredients:

• 2 pounds turkey Italian Sausage links
• 3/4 cup chopped Green Pepper
• 3 garlic Cloves, minced
• 1 cup chopped Onion
• 1 (28 ounces) can diced tomatoes
• 1 (15 ounces) can Italian-seasoned Tomato sauce
• 1/2 pound fresh Mushrooms, sliced
• 1-1/2 cups cooked spiral Pasta
• 1 cup Water
• 1/2 cup dry Red Wine
• 1/2 cup shredded Mozzarella Cheese

If you are ready with the ingredients, here is the procedure,
Procedure:

• Cook the sausage, onion, green pepper and garlic in a large nonstick saucepan coated with cooking spray. Cook until meat is no longer pink and Drain.
• Add the tomatoes, tomato sauce, mushrooms, water and wine in the saucepan and bring to a boil.
• Cover and simmer the stew for 45 minutes in a reduced heat.
• Add Pasta in it, increase heat, and let it cook for 15 minutes more.
• Your Italian Stew is ready to be served now, Serve it with a tablespoon full of Mozzarella Cheese on the top.

So, this was my easy Italian Stew recipe, I hope you liked it. :)

Spaghetti with Pesto Sauce

To contact us Click HERE

I hope everyone had a great Valentine's day! My husband took me out for dinner. I was not expecting that because we never really celebrate this day but I'm glad we did because we had a fantastic time. We usually have a casual dinner at home, sometimes with friends or just the 3 of us.



Lucas sure enjoyed the chocolates I got for him and now I'm in big trouble because he is  a chocoholic just like his mother.



Today has been a lazy day. The sky is gray, not really raining but cold. In days like these, I really crave either soup (lentil being my soup of choice) or a bowl of pasta. 


As you can see, I went for pasta. It's a light cream basil pesto (I LOVE basil by the way)  with Parmesan cheese. Simple, good. 



I always like to keep pesto on hand. It is the simplest thing to make and, when properly stored, can last a long time. 





Ingredients:
For the pesto:
1 bunch of basil2 garlic cloves1/2 cup olive oil1/4 cup grated Parmesan cheese1/4 cup pine nutssalt and pepper to taste
Combine the basil, pine nuts and garlic in a food processor and pulse until coarsely chopped. Add the oil and process until well combined. Add the cheese and pulse a few more times until incorporated.  Season with salt and pepper to taste.Note: If you don’t have pine nuts, almonds, hazelnut or walnuts work great.
For the pasta
1 pound of spaghetti (or the pasta of your choice)1 cup of light creamy (heavy cream or half and half works too)1/4 cup Parmesan cheese1 tablespoon butter
In a large skillet, add the cream and butter, season with salt and pepper. Bring it to a boil. Stir Parmesan cheese into cream. Add in the pesto, and cook for one minutes. In a pan, cook pasta according to package directions. Drain and transfer to a large bowl. Add the pesto sauce and toss well. Taste for salt and pepper and serve with more Parmesan cheese. 

A year of Fun and Meatballs with Goat Cheese and Couscous

To contact us Click HERE

In a day like today, exactly one year ago, I decided to enter the exciting world of blogging. When I started this journey I had no idea where or how to begin. I didn't even have a clear idea of what blogging really was. However,  I was committed to start and one year later I am absolutely happy the way things have turned out. My blog has brought me the opportunity to meet wonderful people and do things that Iwouldn't have done otherwise. It has been a learning experience and I can't wait to see what else is coming.

Another thing I have to thank blogging is the passion I have discovered for food photography and styling. It truly opened my eyes to a whole new world that I absolutely
love and enjoy and which I can't see myself living without.  

I like to celebrate this day, not with a cake but with a family recipe straight from my Middle Eastern side of the heart. This dish is so delicious and actually very simple, it's meatballs in a tomato sauce that are served with goat cheese which we add (off the heat) while the meatballs are still hot so the goat cheese lightly "melts". This dish is typically served with a warm piece of flat bread but I had a wonderful couscous I got at the market that went fantastic with it. I hope you enjoy and thank you so much for all the support! 


Ingredients
For the meatballs:1 lb. ground beef1 medium onion, finely chopped1 teaspoon allspice1/2 teaspoon cinnamon1/2 teaspoon cumin6 garlic cloves, finely choppedsalt and pepper Olive Oil
For the sauce1 6 oz can tomato paste2 1/2 cup water1/2 teaspoon allspice1/4 tsp cinnamon1/4 tsp cumin1 small onion, finely choppedsalt and pepper
To Serve 
4 oz Goat Cheese (depends how much youlike goat cheese) chopped parsley
Directions
To make the meatballs, place all the ingredients in a mixing bowl, except the olive oil, and combine them well (using your hands is best) Form the mixture into about 1 1/2-inch meatballs. Pour enough olive oil to cover the bottom of a 12 inch skillet. Heat the oil and brown the meatballs on all sides. Remove the meatballs to a plate and cover them. For the sauce, add the onions to the skillet and cook for 5 minutes. While the onions are cooking, place in a bowl the 2 1/2 cups of water and add the tomato paste, stirring well until well blend and smooth. Add the tomato/water mixture to the skillet, add the rest of the ingredients, stir it and bring it to a boil. Add the meatballs, cover and let it cook over medium heat for 25 minutes. Turn off the heat and add chunks of goat cheese and sprinkle with parsley. Serve immediately with couscous or bread. 

Dark Chocolate Rose Truffles

To contact us Click HERE

There is no such a thing as "too much chocolate". Well,  at least in my world. Chocolate is one of those little things that makes me happy and I think my son Lucas agrees with me. Every time I hand him a piece of chocolate he goes "happy!" Making me smile each time.


Speaking of things that make one happy, I just started doing yoga again. I was just getting into it when I got pregnant and even then I did  pregnancy yoga which did wonders for my back.


After my son was born (almost two years ago), I stopped and it wasn't until last week when I decided it was time to pamper my body again.  I'm loving my classes and I have a great teacher who I'm comfortable with. 

Going back to chocolate, for this week's recipe I made chocolate truffles infused with roses. It's the first time I used roses for this purpose and I loved it. The floral after taste against the bittersweet chocolate is fantastic. I liked it so much, I now want to experiment with lavender and suggestions are welcome! 


Ingredients: 
3/4 heavy cream1 tbsp butter7oz 70% dark chocolate, finely chopped1/3 cup dried roses (see note)cocoa powder for dusting1 tsp rose water
Place the chocolate and butter in a mixing bowl. Combine the cream and roses and bring to a gentle boil. Remove from the heat and let the roses infuse with the cream for 5 minutes. Return the cream to stove and heat it until just starts to simmer. Strain the cream over the chocolate and let it stand for 10 minutes allowing the chocolate to melt. Add the rose water and gently stir until smooth. Pour the mixture into an 6-inch glass baking dish and set aside to cool at room temperature. Cover and refrigerate for 1 hour or until set. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 15 minutes. Shape truffles and roll them into the cocoa powder to coat.
Note: If you don't have dried roses you can just add an extra tsp of rose water although I think the combination of the 2 are nice.

Avocado Burgers

To contact us Click HERE

Oh boy, what a week! I was without internet for a whole week and I felt like a fish out of water. You can never know how hooked you are to your internet until you actually are left without it.

As a result, I couldn't post last week :(. But not everything was bad news, I was very productive and took a lot of photos, did a couple of DIY projects, and today's post,which is a burger with avocado and chipotle mayo. YUM!

These burgers are perfect for a 4th of July party. Every time I make these burgers, they never disappoint. The chipotle mayo gives them a nice smoky flavor, so don't skip it! And the fresh avocados just make your burger that much better.


That's it for now! I will be back later this week with a super easy homemade BBQ sauce recipe.
Ingredients: (Makes 6 small burgers)
1 1/2 pounds ground beefsalt and freshly ground black pepperBurger buns, split Cheese (your favorite)I used swiss cheese.6 tomatos slices6 lettuce leaves (or other greens)6 thin slices of red onion
For the Avocado
2 avocadossalt and freshly ground black pepper1 garlic clove, finely minced2 tbsp lemon juice
Combine all the ingredients in a bowl. Mash into a chunky consistency.  Set aside.
Find chipotle mayo recipe HERE
Heat the grill. Start by drizzling olive oil onto the buns and lightly grill them. Shape the ground beef into 6 patties and season to taste with salt and pepper. Cook the burgers on one side for about 4 minutes then flip and put the cheese on top and cook for 4 more minutes. To assemble the burgers, spread chipotle mayo on both sides of the buns, arrange the lettuce, followed by the tomato, meat, avocado, and onions. Garnish with an olive. 

Socca with Za'atar & Sumac (Garbanzo Flour Crepes)

To contact us Click HERE

I usually avoid baking with garbanzo bean flour with its strong legume flavor that seem out of place in any sweet baked goods. However, when used in the right culinary applications, legumes prove amazing in taste, texture, and nutritional quality and quantity. About two years ago, I finally made socca for myself. So easy with only water, chickpea flour, and olive oil. Socca (aka farinata, cecina) originated in France and Italy that is an unleavened crepe of chickpea flour. Other relatives to socca can be found in Gibraltar, Argentina, Uraguay, Algeria, and India. Socca can handle aggressive seasoning, such as rosemary and black pepper in France, cumin and harissa in Algeria.

This month's Gluten-Free Ratio Rally challenge was crepes, hosted by TR from "No One Likes Crumbley Cookies." Crepes usually act as a vehicle for anything sweet or savory. Great challenge. The Gluten-Free Ratio Rally is a group of GF bloggers, rallied by Shauna of GlutenFreeGirl.com, where we put our on spin a a culinary standard. These culinary standards are known formulas, ratios, that professionals use. The caveat is that everything is done by weight, since weight is more standardized and much more accurate than measuring by volume. This is the foundation of the GFreeRally as started and explained by Gluten-Free Girl here. The book that we base our ratios is Michael Ruhlman's Ratio. Ruhlman's crepe ratio is 1/2 part flour : 1 part liquid : 1 part egg.

I started making the tradition crepe using half buckwheat and half sweet rice flour. It was so delicious! Then the next day I found myself craving socca using strong, exotic flavors. Socca does not fall in line with Ruhlman's crepe ratio. The ratio I used for socca was 1 part flour : 2.2 part liquid with a scant amount of olive oil. The thin batter requires time for the garbanzo flour to hydrate. Speaking of flour, my favorite is "Meera Gram" Indian garbanzo flour which is ground superfine with an amazing fresh flavor. Bob's Red Mill garbanzo flour works well, too but will be a little more course and "rustic." This recipe is great for the most sensitive of us folks: no milk, no eggs, no starch, no grains, no animal products. Simple.

The most exotic spin on socca comes from the seasonings. I personally have been obsessing over za'atar and sumac lately. Za'atar (za‘tar, zaatar, za'tar, zatar, zatr, zattr, zahatar, zaktar or satar) is a popular spice from the Middle East, usually consisting of an herb such as thyme, oregano, hyssop, or savory and sesame seeds. Sumac is small red berry that is dried and milled to a powder, and is dark red in color. Sumac is very popular in Turkey and the Middle East. The flavor is sour but I find very appealing.

Ingredients:100 grams garbanzo (Gram) flour
220 grams warm water
15 grams (1 Tablespoon) olive oil (more for cooking)
1/2 teaspoon salt
1 teaspoon za'atar
1/2 teaspoon sumac

Directions:

• In a medium/large bowl, scale and mix all the ingredients well. Cover with plastic wrap for a minimum of one hour. (Cook within two hours, or place in fridge to keep safe until ready to cook. Allow to warm to room temperature before cooking.)
• Heat up an 8" fry pan/skillet over medium heat. Add in 1 teaspoon olive oil and swirl around. Mix up the socca batter and add in 1/2 cup into the skillet. Slowly pick up the skillet and swirl around until the batter has evenly covered the bottom surface of the skillet. (I found this took practice.)
• Cook undisturbed until bubbles show up throughout the crepe, a couple of minutes. Using a large spatula, carefully flip over and cook other side for a couple of minutes.
• These keep well in a warm oven, 150F, until all four socca crepes are made and ready to serve.

I served this with a kale and walnut salad, recipe forthcoming. But can be enjoyed alone, made into a pizza, or sandwich/wrap of your creation. Enjoy!

-Erin Swing
The Sensitive Epicure

Please be sure to check out all of our awesome bloggers and their recipes:

Adina ~ Gluten Free Travelette ~ Breakfast Crepes Three WaysAngela ~ Angela's Kitchen ~ Savory Buckwheat Crepes with Sweet Potato, Mushroom and Kale FillingCaitlin ~ {Gluten-Free} Nom Nom Nom ~ Buckwheat CrepesCaleigh ~ Gluten Free[k] ~ Banana Cinnamon CrepesCaneel ~ Mama Me Gluten Free ~ Slightly Sweet Crepes with Caramelized Bananas and Nutella SauceCharissa ~ Zest Bakery ~ Black Pepper Crepes with Chicken Tikka MasalaClaire ~ My Gluten Free Home ~ Victory Crepe Cake Ginger  ~ Fresh Ginger ~ Sweet 'n Savorygretchen ~ kumquat ~ nutella crepe cakeHeather ~ Discovering the Extraordinary ~ "Southwestern" CrepesJenn ~ Jenn Cuisine ~ Braised Duck, Fennel and Chestnut CrêpesKaren ~ Cooking Gluten-Free! ~ Gluten Free Crepes Savory or SweetMary Fran ~ FrannyCakes ~ Gluten-free Peanut Butter Crepe CakeMary Fran ~ FrannyCakes ~ Gluten-Free Vanilla Bean Crêpes SucréesMonika ~ Chew on This! ~ Dessert crepes with caramelized plantains, toasted coconut and chocolate sauceMorri  ~  Meals with Morri ~ Russian Blini for TwoPete and Kelli ~ No Gluten, No Problem ~ Key Lime CrepesShauna ~ gluten-free girl ~ Gluten Free Buckwheat CrepesT.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauceT.R. ~ No One Likes Crumbley Cookies ~ Basil Tomato and Feta CrepesT.R. ~ No One Likes Crumbley Cookies ~ Fresh Fruit CrepeTara ~ A Baking Life ~ Breakfast Crepes with Eggs and KaleJonathan ~ The Canary Files ~ Vegan Crepes for Filipino Spring RollsRachel ~ The Crispy Cook ~ Raspberries and Cream Crepes~Mrs. R ~ Honey From Flinty Rocks ~ Crepes - Spinach & Dessert

How Do You Cook with Fennel?

To contact us Click HERE


Cashier: Picking up the two fennel bulbs I was buying and examining them. "Do you cook with fennel a lot?"

Me: "Oh, yeah. All the time."

Cashier: "I’ve always wondered what to do with it. It just looks so cool, you know?"

Me: "Oh, I can give you lots of idea about how to cook with fennel. You could put it in salads or saute --"

Cashier: Waving the hands as if she were trying to stop traffic, she interrupted,  "Oh, no, no! I don't want you to tell me. I won’t actually do it. I’ve just always wondered."

In case you're wondering about fennel bulb, it's actually an herb that has been enjoyed since antiquity. When eaten raw, you'll appreciate its crunchy, refreshing celery-like texture and sweet licorice flavor. When sauteed or roasted, you'll find it morphs into something more savory, with an earthy depth of flavor. It gets along well with many ingredients but has a special affinity for citrus fruits, figs, olives, nuts, and hard cheese like Pecorino Romano and Parmesan. And those feathery fronds? They're edible too. Toss them in your salad or munch on them as a digestive aid.

So, tell me, dear readers, how do you cook with fennel? 


Lemony Roasted Fennel and String Beans
Makes 4 servings
Printable recipe.

1 fennel bulb, cut into 8 wedges
1/2 pound string beans, trimmed
1 tablespoon olive oil
The zest of 1/2 lemon (about 1/2 teaspoon)
The juice of 1/2 lemon (about 1 teaspoon)
1/4 teaspoon salt
1/4 teaspoon fresh black pepper
2 tablespoons chopped fresh flat-leaf parsley, divided

1. Preheat oven to 400 degrees F. Cut of fennel stalks. Cut bulb in half. Then in quarters, then in eights, for a total of 8 wedges. Place fennel and string beans in a large baking dish.

2. In a small bowl, whisk olive oil, lemon zest, lemon juice, salt, and pepper. Pour over vegetables and toss until coated. Cover tightly with tinfoil and bake for 10 minutes. Remove the tinfoil. Add 1 1/2 tablespoons parsley and toss. Cook uncovered for 15 to 20 minutes, or until vegetables are tender and a few brown spots appear.

3. Transfer vegetables to a platter or large bowl and drizzle with juices from the baking dish. Sprinkle with a little salt and freshly ground black pepper and remaining 1/2 tablespoon parsley.

You might also enjoy these fennel recipes: 


Warm Barley and Fennel Salad recipe from Food Blogga (pictured above)
Apple, Fennel and Celery Salad recipe from Food Blogga
Shaved Fennel Salad recipe from 101 Cookbooks

Fennel, Pear, and Olive Salad recipe from The Perfect Pantry (pictured above)
Fresh Fig and Fennel Pizza recipe from Food Blogga
Roasted Zucchini and Fennel Soup recipe from Dianasaur Dishes

Pickled Fennel Agrodolce recipe from Hunter, Angler, Gardener, Cook (above)
Tagliatelle with Pan-Seared Shrimp and Fennel recipe from Food Blogga
Spicy Spaghetti with Fennel and Parmesan Cheese recipe from Cookin' Canuck
Cheesy Chile, Fennel, and Potato Gratin recipe from What We're Eating

Espresso-Maple Pulled Pork and Egg Breakfast Burritos

To contact us Click HERE


Are you planning to go out for brunch this weekend? You may want to stay home and cook instead. Here's why: Espresso-Maple Pulled Pork and Egg Breakfast Burritos. Yes, they're as good as they sound.  Actually, better. The dark, roast-y espresso flavor contrasts deliciously with the sweetness of the maple syrup of the saltiness of the pork.

I suggest serving these pulled pork breakfast burritos with a mug a strong cowboy coffee or a colorful tequila sunrise. Whatever makes you happy. Cause isn't that what Sundays are all about?

Get the recipe here!

Spring 2012 Fashion Trends: Color Block and Raw Beet Salads

To contact us Click HERE


According to Glamour magazine, one of this season's most wearable fashion trends is cheerful color block. Another colorful fashion trend is raw red beet salad. Wouldn't you love a dress this color?

Raw beets are nutrition powerhouses: They're packed with folate, fiber, potassium, and vitamin C. In this salad, they're tossed with protein and fiber-rich lentils and a zesty lemon vinaigrette, making it a satisfying and stylish vegetarian meal. If you really want to be cutting-edge, then make it vegan by omitting the feta cheese.

Raw Beet, Lentil, and Pistachio Salad
Makes 4 servings
Printable recipe.

2 large red beets, washed and peeled
2 cups cooked brown lentils
6 Kalamata olives, chopped
2 tablespoons crumbled feta cheese
2 tablespoons pistachio nuts
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons lemon juice
Zest of 1/2 lemon
1 tablespoon chopped fresh rosemary
Salt and black pepper, to taste

1. Using a cheese grater or a food processor with the appropriate attachment, shred beets. Place them in a medium bowl. Add cooked lentils, olives, feta, and nuts, and lightly toss.

2. In a separate bowl, whisk olive oil, vinegar, lemon juice, lemon zest, rosemary, salt, and black pepper. Pour over lentil-beet mixture. Serve at room temperature.

You might also enjoy these beet recipes:
Pickled Beets with Feta recipe from A Thought for Food
Chilled Corn and Golden Beet Soup recipe from No Recipes
Fresh Beet, Feta and Pistachio Salad recipe from Worth the Whisk
Warm Bulgur Salad with Beets, Fennel and Oranges recipe from Food Blogga
Red Rice Salad with Roasted Beets, Cherries and Nuts recipe from The Perfect Pantry

Mother's Day 2012: Memories of Sunday Suppers with My Mom

To contact us Click HERE
Mom and Me, 2012

Sundays are for suppers. Not just any suppers. Suppers made patiently, slowly, lovingly. Like the way your mother or grandmother used to do.

When I was a child, most Sunday mornings were spent rolling the meatballs. From the time I about four years old, I’d stand on my mom’s rickety yellow step stool, and eagerly dig my hands into the cold pork and beef mixture she had waiting for me on the counter top. I’d add the eggs (yes, I was an egg-cracking prodigy), the bread crumbs, the parsley, the grated cheese, and I’d being to squish and mash the mixture with delight. That is, until my hands turned purple from the cold. Then my mom would run my hands under warm water, rubbing them with her own, before she’d let me start rolling the meatballs again.Click here to continue reading this post. 

Thinking of Dad this Father's Day (Plus, a Give-Away)

To contact us Click HERE
As I was thinking of what to write about for a Father's Day post, I started to recall the times I talked about my dad on this blog. Turns out, it's a lot of times. So, rather than create a new story, I'm going to share some of the spark some good memories of you and your and dad. And, to dads everywhere, thanks, and Happy Father's Day.


There's a give-away too! 
In the comment section below, please share a fond memory of your dad. It can be sentimental, funny, quirky, food-related, sports-related, whatever. It's completely up to you! I'll choose 5 winners and mail them a signed copy of my book, Recipes Every Man Should Know. 

Deadline for entry is the end of the day, Sunday, June 10th so I can mail you the books in time for Father's Day on June 17.

Tweet about the contest, mentioning @Susan_Russo, and I'll count that as another entry. Good luck!


Lobster So Big, You Could Put a Saddle on It and Ride ItSee a video of my dad trying to crack open a 14-pound crustacean. This is good viewing, folks.

How to Make Italian Pepper BiscuitsMy dad share's his perfect pepper biscuits for my Christmas cookie round-up.

What's In Your Basement?My attempt at an intervention regarding my dad's obsession with stockpiling food. 

How to Roast Peppers with Jerry LewisDad + Jerry Lewis + bushels of peppers = Labor Day celebration

How to Make Pizzelle Cookies in 5 Easy StepsBuddy may be the Cake Boss. My dad is the Pizzelle Boss.

Hey, Dad, I Finally Like Spaghetti Squash!A story about my dad's overzealous appreciation to spaghetti squash.

Bring Back the McDonald's Shamrock ShakeMe: Wisdom teeth, pain. Dad: Shamrock Shakes. Lots of them. 

Patriots PizzaOne of the first posts I had written on Food Blogga highlighted two of my dad's favorite things:pizza and football.