To contact us Click HERE
Members of Calorie Count - the best FREE on line place to count your calories - may use the handy nutrition facts to log the calories for this delicious one pot meal of chicken, veggies, and soup!
Chicken with Egg and Lemon Soup
Ingredients:
1 whole chicken (remove skin to make it low fat)
2 T olive oil
6 whole peeled carrots
4 whole peeled medium potatoes
2 whole medium peeled onions
2 litre chicken stock
2 lemons juiced
3 egg whites
1 tablespoon olive oil
1 t fresh oregano or dried alternative
pepper to taste
Directions:
Brown chicken in soup pot in olive oil. Add the chicken, veggies and the stock. Gently simmer until the chicken and veggies are fully cooked.
Remove the chicken and dejoint. Set on a serving platter.
Remove vegetables and place on serving platter with the chicken - cover with foil to keep warm.
Beat egg whites to soft peaks.
Mix a little of the hot stock into the egg whites, folding it in gently. Add more chicken stock till the egg whites are heated enough to be mixed back into the soup without curdling.
Add the lemon juice, oregano, and pepper.
Serve the soup in a separate bowl, vegetables and chicken on the side.
Bon appetit!
25 Şubat 2013 Pazartesi
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:
-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
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.
-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
Balsamic Roasted Cippoline Onions from Frieda's, Inc.
To contact us Click HERE
Onions have their place. I wouldn't dream of starting a marinara sauce without sauteed shallots. Nearly every soup I make starts with sauteed brown onions. Red onions enliven fruit salsas, and scallions add depth to guacamole. And let's face it, a bratwurst without grilled Vidalia onions is a crime.
What about cippoline onions? Believe it or not, they've never even visited my kitchen, that is, until a few weeks ago. Now, they're nestled in the onion basket alongside my beloved shallots and brown onions.
Why this sudden change of heart toward cippoline onions? It's because of Frieda. I'm unable to resist her charms, and if you taste her cippoline onions, you'll find yourself equally captivated.
These cippoline onions are from Frieda's Inc., The Specialty Produce People. I've had the pleasure to do some recipe development with Frieda's and have tasted many of their products from onions and potatoes to pine nuts and dried cranberries. The cippoline onions are wonderful.
Cippoline onions which look like little flying saucers are naturally sweeter than most onions, and roasting them only enhances their sweetness. In the recipe below, the contrasting flavors of tangy vinegar and sweet sugar add depth of flavor while the fresh rosemary lends fragrance and earthiness. Serve these balsamic roasted cippoline onions with roasted pork tenderloin, grilled steak or chicken, or even a bowl of wild rice for a hearty vegetarian entree.
Then make some room in your onion bowl for the cippoline onions you'll be buying next time you're at the supermarket.
Balsamic Roasted Cippoline Onions
Makes 4 servings
Printable recipe.
1 pound cippolini onions, preferably from Frieda's Inc.
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 teaspoon light brown sugar
1/2 tablespoon finely chopped fresh rosemary
A couple of pinches of salt and freshly ground black pepper
1. Position a rack in the center of the oven and preheat to 350 degrees F.
2. To easily remove the onion skins, cut a small x in the bottom of each onion. Place onions in a pot of boiling water for 2 minutes. Drain and plunge in a bowl of cold water for 2 minutes. Then the skins will easily slide off with even the gentlest nudge. Scouts honor. Place onions in a large glass or ceramic baking dish.
3. In a small bowl, whisk olive oil, balsamic, brown sugar, rosemary, salt, and pepper. Pour over onions and toss to coat. Cook 40 to 45 minutes, turning a couple of times, until the onions are browned and tender and the sauce thickens and becomes bubbly.
You might also enjoy these cippoline onion recipes:
Five Onion Confit recipe from Sass & Veracity
Pickled Cippolini Onions recipe from A Jersey Girl in Portland
Roasted Brussels Sprouts & Cippolini Onions recipe from Gluten Free For Good
Onions have their place. I wouldn't dream of starting a marinara sauce without sauteed shallots. Nearly every soup I make starts with sauteed brown onions. Red onions enliven fruit salsas, and scallions add depth to guacamole. And let's face it, a bratwurst without grilled Vidalia onions is a crime.
What about cippoline onions? Believe it or not, they've never even visited my kitchen, that is, until a few weeks ago. Now, they're nestled in the onion basket alongside my beloved shallots and brown onions.
Why this sudden change of heart toward cippoline onions? It's because of Frieda. I'm unable to resist her charms, and if you taste her cippoline onions, you'll find yourself equally captivated.
These cippoline onions are from Frieda's Inc., The Specialty Produce People. I've had the pleasure to do some recipe development with Frieda's and have tasted many of their products from onions and potatoes to pine nuts and dried cranberries. The cippoline onions are wonderful.
Cippoline onions which look like little flying saucers are naturally sweeter than most onions, and roasting them only enhances their sweetness. In the recipe below, the contrasting flavors of tangy vinegar and sweet sugar add depth of flavor while the fresh rosemary lends fragrance and earthiness. Serve these balsamic roasted cippoline onions with roasted pork tenderloin, grilled steak or chicken, or even a bowl of wild rice for a hearty vegetarian entree.
Then make some room in your onion bowl for the cippoline onions you'll be buying next time you're at the supermarket.
Balsamic Roasted Cippoline Onions
Makes 4 servings
Printable recipe.
1 pound cippolini onions, preferably from Frieda's Inc.
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 teaspoon light brown sugar
1/2 tablespoon finely chopped fresh rosemary
A couple of pinches of salt and freshly ground black pepper
1. Position a rack in the center of the oven and preheat to 350 degrees F.
2. To easily remove the onion skins, cut a small x in the bottom of each onion. Place onions in a pot of boiling water for 2 minutes. Drain and plunge in a bowl of cold water for 2 minutes. Then the skins will easily slide off with even the gentlest nudge. Scouts honor. Place onions in a large glass or ceramic baking dish.
3. In a small bowl, whisk olive oil, balsamic, brown sugar, rosemary, salt, and pepper. Pour over onions and toss to coat. Cook 40 to 45 minutes, turning a couple of times, until the onions are browned and tender and the sauce thickens and becomes bubbly.
You might also enjoy these cippoline onion recipes:
Five Onion Confit recipe from Sass & Veracity
Pickled Cippolini Onions recipe from A Jersey Girl in Portland
Roasted Brussels Sprouts & Cippolini Onions recipe from Gluten Free For Good
Mother's Day 2012: Memories of Sunday Suppers with My Mom
To contact us Click HERE
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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.
Mom and Me, 2012Sundays 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.
.jpg)
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.
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.
24 Şubat 2013 Pazar
Balsamic Roasted Cippoline Onions from Frieda's, Inc.
To contact us Click HERE
Onions have their place. I wouldn't dream of starting a marinara sauce without sauteed shallots. Nearly every soup I make starts with sauteed brown onions. Red onions enliven fruit salsas, and scallions add depth to guacamole. And let's face it, a bratwurst without grilled Vidalia onions is a crime.
What about cippoline onions? Believe it or not, they've never even visited my kitchen, that is, until a few weeks ago. Now, they're nestled in the onion basket alongside my beloved shallots and brown onions.
Why this sudden change of heart toward cippoline onions? It's because of Frieda. I'm unable to resist her charms, and if you taste her cippoline onions, you'll find yourself equally captivated.
These cippoline onions are from Frieda's Inc., The Specialty Produce People. I've had the pleasure to do some recipe development with Frieda's and have tasted many of their products from onions and potatoes to pine nuts and dried cranberries. The cippoline onions are wonderful.
Cippoline onions which look like little flying saucers are naturally sweeter than most onions, and roasting them only enhances their sweetness. In the recipe below, the contrasting flavors of tangy vinegar and sweet sugar add depth of flavor while the fresh rosemary lends fragrance and earthiness. Serve these balsamic roasted cippoline onions with roasted pork tenderloin, grilled steak or chicken, or even a bowl of wild rice for a hearty vegetarian entree.
Then make some room in your onion bowl for the cippoline onions you'll be buying next time you're at the supermarket.
Balsamic Roasted Cippoline Onions
Makes 4 servings
Printable recipe.
1 pound cippolini onions, preferably from Frieda's Inc.
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 teaspoon light brown sugar
1/2 tablespoon finely chopped fresh rosemary
A couple of pinches of salt and freshly ground black pepper
1. Position a rack in the center of the oven and preheat to 350 degrees F.
2. To easily remove the onion skins, cut a small x in the bottom of each onion. Place onions in a pot of boiling water for 2 minutes. Drain and plunge in a bowl of cold water for 2 minutes. Then the skins will easily slide off with even the gentlest nudge. Scouts honor. Place onions in a large glass or ceramic baking dish.
3. In a small bowl, whisk olive oil, balsamic, brown sugar, rosemary, salt, and pepper. Pour over onions and toss to coat. Cook 40 to 45 minutes, turning a couple of times, until the onions are browned and tender and the sauce thickens and becomes bubbly.
You might also enjoy these cippoline onion recipes:
Five Onion Confit recipe from Sass & Veracity
Pickled Cippolini Onions recipe from A Jersey Girl in Portland
Roasted Brussels Sprouts & Cippolini Onions recipe from Gluten Free For Good
Onions have their place. I wouldn't dream of starting a marinara sauce without sauteed shallots. Nearly every soup I make starts with sauteed brown onions. Red onions enliven fruit salsas, and scallions add depth to guacamole. And let's face it, a bratwurst without grilled Vidalia onions is a crime.
What about cippoline onions? Believe it or not, they've never even visited my kitchen, that is, until a few weeks ago. Now, they're nestled in the onion basket alongside my beloved shallots and brown onions.
Why this sudden change of heart toward cippoline onions? It's because of Frieda. I'm unable to resist her charms, and if you taste her cippoline onions, you'll find yourself equally captivated.
These cippoline onions are from Frieda's Inc., The Specialty Produce People. I've had the pleasure to do some recipe development with Frieda's and have tasted many of their products from onions and potatoes to pine nuts and dried cranberries. The cippoline onions are wonderful.
Cippoline onions which look like little flying saucers are naturally sweeter than most onions, and roasting them only enhances their sweetness. In the recipe below, the contrasting flavors of tangy vinegar and sweet sugar add depth of flavor while the fresh rosemary lends fragrance and earthiness. Serve these balsamic roasted cippoline onions with roasted pork tenderloin, grilled steak or chicken, or even a bowl of wild rice for a hearty vegetarian entree.
Then make some room in your onion bowl for the cippoline onions you'll be buying next time you're at the supermarket.
Balsamic Roasted Cippoline Onions
Makes 4 servings
Printable recipe.
1 pound cippolini onions, preferably from Frieda's Inc.
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 teaspoon light brown sugar
1/2 tablespoon finely chopped fresh rosemary
A couple of pinches of salt and freshly ground black pepper
1. Position a rack in the center of the oven and preheat to 350 degrees F.
2. To easily remove the onion skins, cut a small x in the bottom of each onion. Place onions in a pot of boiling water for 2 minutes. Drain and plunge in a bowl of cold water for 2 minutes. Then the skins will easily slide off with even the gentlest nudge. Scouts honor. Place onions in a large glass or ceramic baking dish.
3. In a small bowl, whisk olive oil, balsamic, brown sugar, rosemary, salt, and pepper. Pour over onions and toss to coat. Cook 40 to 45 minutes, turning a couple of times, until the onions are browned and tender and the sauce thickens and becomes bubbly.
You might also enjoy these cippoline onion recipes:
Five Onion Confit recipe from Sass & Veracity
Pickled Cippolini Onions recipe from A Jersey Girl in Portland
Roasted Brussels Sprouts & Cippolini Onions recipe from Gluten Free For Good
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.
Mom and Me, 2012Sundays 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.
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.
The App That Didn't Happen
To contact us Click HERE
Some time ago, someone approached me asking if I would be interested in having an app developed of my blog (for free, I did not put any money on this). The app was going to be available for download to Iphones and Ipads. I got so excited and almost immediately said yes. I, of course, went to their website, checked their profile and did my little research. The company is based in Dublin, Ireland with an office in New York, everything looked legit. They said they wanted the app to focus on baked goods rather than savory dishes, we were going to use some of my existent recipes but I had to come up with 10 cupcake recipes to make the app more "special". I had a period of two months to create and photograph the recipes. When I was finally done, I sent all my artwork to them and they gave me a release date which I was expecting anxiously. That day never came. I didn't get an email or anything with an explanation. A few days later I sent them an email asking what the status of the app was. 
A week later they sent me an apology email saying that the release date changed because "they had a lot of work" and they hadn't even started on the app yet. "it should be ready in a month" they said. A month went by and, guess what? No news from them. At that point I knew that it wasn't going to happen anymore but I was still curious to know what kind of "excuse" they would give me this time. So I sent them an email and they replied 3 weeks later saying "Sorry, we have a lot of work right now and we are not able to go through this project at the moment. Since we have no contract, feel free to look for another developer" 
I was sad, I admit it. Not only because I worked and put a lot of thought into this app but also because of my inexperience. The way I handled it, I probably should have asked for a contract, I don't know, what would you have done in my place? I guess you live and learn and this was for sure a lesson.
For the longest time I didn't know what to do with all the recipes and I didn't want to just post them on the blog like nothing ever happened. I created the recipes for something special therefore I wanted to do something special with them. But I had another issue, I was embarrassed to tell the story. But one day I said "wait a minute, I did nothing wrong, inexperience is not a sin, it's a part of life. THEY should be the ones embarrassed, not me" And that's how "Delicious Cupcakes" was created. I have been working on this post for a couple of weeks. Not only designing everything but also writing the story, hoping that people can take note and perhaps be more cautious if they come across with something like this.
I hope you enjoy it! Open publication - Free publishing - More bake
Dosa, Matbucha and Chickpeas
To contact us Click HERE
Last week was an excited one. I started a food writing course coached by the super talented Marge Perry. I've been talking about taking a food writing course for a while and I'm happy that now I get to do it. A BIG thank you to my good friend Leetal, who gave me this very original gift and signed me up for these super cool classes.
I'm not planning to become the next Ruth Reichl (wouldn't that be cool?), I just want to better my writing and I want to be able to write what I want without thinking I'm not making sense. Does that make sense? 
As I suspected, food writing is more complex than just saying "these dosas are delicious" and these classes are opening my eyes to a whole new world of possibilities. The course is only four sessions long but I can already see that it will help me for a lifetime. 
Onto today's recipe. I struggled for a while to come up with a good dosa recipe. After testing, testing and testing some more, I finally have a recipe that I'm happy to share with you. These crisp and slightly sour dosas, can be filled with anything you want. I filled mine with chickpeas stew, matbucha (which is a Middle Eastern style cold tomatoes and peppers salad) and fried eggs. I can tell you right now, this was a perfect brunch, very filling and satisfying. 
Ingredients:
2 cups Indian rice, rinsed 1 cup urad dal, rinsed1/2 cup rice flour1/2 tsp fenugreek seeds1/2 tsp cumin1 tbsp salt
oil for cooking the dosa
Place the rice in a bowl and cover it with water and set aside. Place the urad dal and fenugreek seeds in a different bowl, cover it with water and set aside. Let everything soak for 5 hours. Drain (reserve the water from both rice and urad dal). In a blender, puree the rice and the urad dal separately, adding water as needed. In a large bowl, mix well both batters and cumin. Loosely cover it and place the batter in a warm place (I kept my batter inside the oven). Let it ferment for 8 hours or overnight, the longer it ferments, the more sour it gets. When the batter is ready, add the salt and the rice flour, mix well. If your batter is too thick, just add more water (little by little) until you get a consistency similar to crepe batter. Heat a 10 inch nonstick skillet and using a ladle, pour batter (about 1/3 cup) onto the pan spreading the batter with the back of the ladle. Drizzle oil over the dosa and cook until its bottom turns golden brown. Serve hot.
Matbucha
1 red bell pepper, chopped 1 medium jalapeno, chopped 6 tomatoes, chopped 2 clove garlic, minced 1 pinch of sugar 1 tsp chili pepper flakes (or more depending on how spicy you like it)salt and pepper to taste1/2 tsp cumin 1/4 cup extra virgin olive oil 1 tbsp paprika
In a medium saucepan, combine the tomatoes, bell peppers, jalapeno, garlic, sugar, chili pepper flakes, and salt. Bring to a simmer over medium high heat. Reduce heat to around medium low, and cook for 30 minutes or until most of the liquid has reduced. In the meantime, mix well the olive oil and paprika in a small bowl. Pour the olive oil mixture into the pan and stir well until everything is well combined. Let the matbucha cook for about 15 minutes more, stirring every 5 minutes. Taste and adjust reasoning if needed. You can also add more chili peppers if you like it more spicy. Allow the matbucha to cool completely and served at room temperature or chilled.
Chickpeas
1 can chickpeas1/4 cup chopped onion4 garlic cloves2 tbsp tomato paste1/2 tsp ground cuminsalt and pepper to tastechopped parsley 1/3 cup water2 tbsp olive oil
In a pot, heat the olive oil and add the onions, cook for 2 minutes then add the garlic and cook for 3 minutes more. Add the tomato paste and cook stirring for 2 minutes then add the chickpeas, water, cumin, salt and pepper. Cover the pot and let it simmer for 10 minutes. With a potato masher, lightly crush the chickpeas, leaving some chickpeas whole. Add the parsley and adjust seasoning if needed. Serve warm.
23 Şubat 2013 Cumartesi
Summer's Best Corn Chowder ♥ Recipe
To contact us Click HERE
A simple corn chowder recipe, packed with our favorite fresh summer vegetables like onion, carrot, red pepper, potato and sweet potato and of course, the soup's real star, kernels of sweet corn. As bright and colorful as crates of fresh vegetables lined up at the farmstand. Perfect for CSA members because the corn chowder recipe uses so many fresh vegetables, all at once.
In winter, big pots of simmering soup are a given, hearty bowls to warm us from the inside out. But what about summer soup, do you make summer soup? Summer soups are just different, aren't they? Lighter and livelier, more likely to be all about the fresh vegetables that are so alluring during these heady summer months.
For me, summer just isn't summer without at least two must-make summer soup recipes, Tomato Gazpacho, the chilled tomato summer soup that turned me into a seasonal eater, and this corn chowder recipe, bits of summer vegetables and sweet kernels of corn in a milky broth. It's takes a little chopping, we do love to cut vegetables, don't we? :-)
I like this corn chowder served warm, not hot, the better to really taste the individual vegetables, bite by bite. It's similar to Finnish Summer Soup, one of my very oldest recipes. Add shrimp and scallops and bits of fresh tomato for Summer Seafood Chowder, another summer chowder.
All fans of summer soup will definitely want to check out my collection of Favorite Summer Soup Recipes, some chilled, some warm, all filled with summer vegetables (and fruit too!) and summer color.
Keep Reading ->>>
A simple corn chowder recipe, packed with our favorite fresh summer vegetables like onion, carrot, red pepper, potato and sweet potato and of course, the soup's real star, kernels of sweet corn. As bright and colorful as crates of fresh vegetables lined up at the farmstand. Perfect for CSA members because the corn chowder recipe uses so many fresh vegetables, all at once. In winter, big pots of simmering soup are a given, hearty bowls to warm us from the inside out. But what about summer soup, do you make summer soup? Summer soups are just different, aren't they? Lighter and livelier, more likely to be all about the fresh vegetables that are so alluring during these heady summer months.
For me, summer just isn't summer without at least two must-make summer soup recipes, Tomato Gazpacho, the chilled tomato summer soup that turned me into a seasonal eater, and this corn chowder recipe, bits of summer vegetables and sweet kernels of corn in a milky broth. It's takes a little chopping, we do love to cut vegetables, don't we? :-)
I like this corn chowder served warm, not hot, the better to really taste the individual vegetables, bite by bite. It's similar to Finnish Summer Soup, one of my very oldest recipes. Add shrimp and scallops and bits of fresh tomato for Summer Seafood Chowder, another summer chowder.
All fans of summer soup will definitely want to check out my collection of Favorite Summer Soup Recipes, some chilled, some warm, all filled with summer vegetables (and fruit too!) and summer color.
Keep Reading ->>>
Good Luck for 2013: New Year's Soup Recipe ♥ with Black-eyed Peas & Collard Greens
To contact us Click HERE
Today's soup recipe: Easy, healthy and satisfying, a good way to kick off the new year (even a few days early!) after the indulgence of the holiday. For Weight Watchers, just 2 points (PointsPlus) and 1 point (Old Points).
So how did 2012 treat you? Mine was just swell, thanks for asking. (And yours? Do tell!) Should credit be given to this lovely little soup that I cooked up for New Years a year ago? Maybe! You see, by southern tradition, black-eyed peas bring "good fortune" to the new year and greens – any green, that's collard greens, turnip greens, kale, chard, etc – bring "financial success".
And no bitter medicine, this soup. It really hits a sweet spot with just a tiny touch of underlying heat. It's a vegan soup, though no one will likely notice. On the other hand, a little ham or bacon wouldn't hurt here (Note to Vegetarians). Meat isn't needed, mind you, but it would just add a protein component and calories that might especially satisfy, say, the menfolk at the table.
DO BLACK-EYED PEAS NEED TO SOAK BEFORE GETTING COOKED? Great news, they don't! So this soup is easy to make right now, ASAP. You might even have all the ingredients on hand!
Keep Reading ->>>
Today's soup recipe: Easy, healthy and satisfying, a good way to kick off the new year (even a few days early!) after the indulgence of the holiday. For Weight Watchers, just 2 points (PointsPlus) and 1 point (Old Points). So how did 2012 treat you? Mine was just swell, thanks for asking. (And yours? Do tell!) Should credit be given to this lovely little soup that I cooked up for New Years a year ago? Maybe! You see, by southern tradition, black-eyed peas bring "good fortune" to the new year and greens – any green, that's collard greens, turnip greens, kale, chard, etc – bring "financial success".
And no bitter medicine, this soup. It really hits a sweet spot with just a tiny touch of underlying heat. It's a vegan soup, though no one will likely notice. On the other hand, a little ham or bacon wouldn't hurt here (Note to Vegetarians). Meat isn't needed, mind you, but it would just add a protein component and calories that might especially satisfy, say, the menfolk at the table.
DO BLACK-EYED PEAS NEED TO SOAK BEFORE GETTING COOKED? Great news, they don't! So this soup is easy to make right now, ASAP. You might even have all the ingredients on hand!
Keep Reading ->>>
Balsamic Roasted Cippoline Onions from Frieda's, Inc.
To contact us Click HERE
Onions have their place. I wouldn't dream of starting a marinara sauce without sauteed shallots. Nearly every soup I make starts with sauteed brown onions. Red onions enliven fruit salsas, and scallions add depth to guacamole. And let's face it, a bratwurst without grilled Vidalia onions is a crime.
What about cippoline onions? Believe it or not, they've never even visited my kitchen, that is, until a few weeks ago. Now, they're nestled in the onion basket alongside my beloved shallots and brown onions.
Why this sudden change of heart toward cippoline onions? It's because of Frieda. I'm unable to resist her charms, and if you taste her cippoline onions, you'll find yourself equally captivated.
These cippoline onions are from Frieda's Inc., The Specialty Produce People. I've had the pleasure to do some recipe development with Frieda's and have tasted many of their products from onions and potatoes to pine nuts and dried cranberries. The cippoline onions are wonderful.
Cippoline onions which look like little flying saucers are naturally sweeter than most onions, and roasting them only enhances their sweetness. In the recipe below, the contrasting flavors of tangy vinegar and sweet sugar add depth of flavor while the fresh rosemary lends fragrance and earthiness. Serve these balsamic roasted cippoline onions with roasted pork tenderloin, grilled steak or chicken, or even a bowl of wild rice for a hearty vegetarian entree.
Then make some room in your onion bowl for the cippoline onions you'll be buying next time you're at the supermarket.
Balsamic Roasted Cippoline Onions
Makes 4 servings
Printable recipe.
1 pound cippolini onions, preferably from Frieda's Inc.
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 teaspoon light brown sugar
1/2 tablespoon finely chopped fresh rosemary
A couple of pinches of salt and freshly ground black pepper
1. Position a rack in the center of the oven and preheat to 350 degrees F.
2. To easily remove the onion skins, cut a small x in the bottom of each onion. Place onions in a pot of boiling water for 2 minutes. Drain and plunge in a bowl of cold water for 2 minutes. Then the skins will easily slide off with even the gentlest nudge. Scouts honor. Place onions in a large glass or ceramic baking dish.
3. In a small bowl, whisk olive oil, balsamic, brown sugar, rosemary, salt, and pepper. Pour over onions and toss to coat. Cook 40 to 45 minutes, turning a couple of times, until the onions are browned and tender and the sauce thickens and becomes bubbly.
You might also enjoy these cippoline onion recipes:
Five Onion Confit recipe from Sass & Veracity
Pickled Cippolini Onions recipe from A Jersey Girl in Portland
Roasted Brussels Sprouts & Cippolini Onions recipe from Gluten Free For Good
Onions have their place. I wouldn't dream of starting a marinara sauce without sauteed shallots. Nearly every soup I make starts with sauteed brown onions. Red onions enliven fruit salsas, and scallions add depth to guacamole. And let's face it, a bratwurst without grilled Vidalia onions is a crime.
What about cippoline onions? Believe it or not, they've never even visited my kitchen, that is, until a few weeks ago. Now, they're nestled in the onion basket alongside my beloved shallots and brown onions.
Why this sudden change of heart toward cippoline onions? It's because of Frieda. I'm unable to resist her charms, and if you taste her cippoline onions, you'll find yourself equally captivated.
These cippoline onions are from Frieda's Inc., The Specialty Produce People. I've had the pleasure to do some recipe development with Frieda's and have tasted many of their products from onions and potatoes to pine nuts and dried cranberries. The cippoline onions are wonderful.
Cippoline onions which look like little flying saucers are naturally sweeter than most onions, and roasting them only enhances their sweetness. In the recipe below, the contrasting flavors of tangy vinegar and sweet sugar add depth of flavor while the fresh rosemary lends fragrance and earthiness. Serve these balsamic roasted cippoline onions with roasted pork tenderloin, grilled steak or chicken, or even a bowl of wild rice for a hearty vegetarian entree.
Then make some room in your onion bowl for the cippoline onions you'll be buying next time you're at the supermarket.
Balsamic Roasted Cippoline Onions
Makes 4 servings
Printable recipe.
1 pound cippolini onions, preferably from Frieda's Inc.
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 teaspoon light brown sugar
1/2 tablespoon finely chopped fresh rosemary
A couple of pinches of salt and freshly ground black pepper
1. Position a rack in the center of the oven and preheat to 350 degrees F.
2. To easily remove the onion skins, cut a small x in the bottom of each onion. Place onions in a pot of boiling water for 2 minutes. Drain and plunge in a bowl of cold water for 2 minutes. Then the skins will easily slide off with even the gentlest nudge. Scouts honor. Place onions in a large glass or ceramic baking dish.
3. In a small bowl, whisk olive oil, balsamic, brown sugar, rosemary, salt, and pepper. Pour over onions and toss to coat. Cook 40 to 45 minutes, turning a couple of times, until the onions are browned and tender and the sauce thickens and becomes bubbly.
You might also enjoy these cippoline onion recipes:
Five Onion Confit recipe from Sass & Veracity
Pickled Cippolini Onions recipe from A Jersey Girl in Portland
Roasted Brussels Sprouts & Cippolini Onions recipe from Gluten Free For Good
Mother's Day 2012: Memories of Sunday Suppers with My Mom
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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.
Mom and Me, 2012Sundays 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.
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.
22 Şubat 2013 Cuma
Ragi Rava Sweet Balls
To contact us Click HERE
I tried few dishes using the famous ragi rava, one among those dishes is this cute healthy sweet balls. This balls are really very simple and you will enjoy thoroughly. Ragi rava is quite versatile and you can prepare any dish with this nutritious healthy ragi rava.
This ragi rava balls goes for simple ingredients,i just added few almonds nuts to give more nuttiness to these simple sweet balls. Also i rolled these balls using milk and just used a teaspoon of ghee for frying cashew nuts, else this nutritious sweet balls are quite addictive and you wont stop munching them. With a cup of ragi rava, you will get 6-7medium balls, an incredible sweet balls suits prefectly for a sudden cravings.Sending this cute balls to my own event CWS-Ragi or Quinoa guest hosted by my dear sister Divya.
1cup Ragi rava
1cup Sugar
10nos Almonds
4nos Cardamom seeds
1tsp Ghee
Few broken cashew nuts
Milk as per need
Grind the sugar and cardamom seeds together as fine powder.
Meanwhile roast the ragi ravanalmonds in a kadai until a nice aroma comes out, put off the stove and let them cool completely..
Grind this roasted ragi rava and almonds as bit coarse powder,add the sugar mixture and mix well.
Heat the ghee and fry the broken cashews until they turns brown
Add the hot ghee and fried cashews to the ragi rava-sugar mixture, mix everything well.
Add enough milk to the mixture and make out small balls from the mixture, you can also use ghee while making this laddoos.
Store it in an air tightened box.
This ragi rava balls goes for simple ingredients,i just added few almonds nuts to give more nuttiness to these simple sweet balls. Also i rolled these balls using milk and just used a teaspoon of ghee for frying cashew nuts, else this nutritious sweet balls are quite addictive and you wont stop munching them. With a cup of ragi rava, you will get 6-7medium balls, an incredible sweet balls suits prefectly for a sudden cravings.Sending this cute balls to my own event CWS-Ragi or Quinoa guest hosted by my dear sister Divya.
1cup Ragi rava
1cup Sugar
10nos Almonds
4nos Cardamom seeds
1tsp Ghee
Few broken cashew nuts
Milk as per need
Grind the sugar and cardamom seeds together as fine powder.
Meanwhile roast the ragi ravanalmonds in a kadai until a nice aroma comes out, put off the stove and let them cool completely..
Grind this roasted ragi rava and almonds as bit coarse powder,add the sugar mixture and mix well.
Heat the ghee and fry the broken cashews until they turns brown
Add the hot ghee and fried cashews to the ragi rava-sugar mixture, mix everything well.
Add enough milk to the mixture and make out small balls from the mixture, you can also use ghee while making this laddoos.
Store it in an air tightened box.
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