COOKING
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IN THE BLACK Impromptu Freezer Cooking Session
This evening I used some spaghetti sauce to put on meatloaf I was warming up for supper. I had made meatloaf a few weeks ago and froze the leftovers in individual sized portions. I also boiled past...
Posted on 5/21/13 at 9:04 PM
EVERYDAY GOURMET Zesty Tomato Quinoa
There is no doubt that quinoa is on trend right now in the food world. The united nations has even deemed 2013 as the "year or quinoa". Not just because it's popular though, but because it is consider...
Posted on 5/18/13 at 9:19 AM
REAL OILFIELD WIVES The Oilfield Cafe: Mustard-BBQ Sandwiches
CLICK HERE for the full recipe! MMMMM! Don't wanna miss a thing? Subscribe to Real Oilfield Wives here....
Posted on 5/14/13 at 8:02 AM
LIKE A FISH OUT OF FARGO Mock Duck/Seitan: How To Make Your Own & Save Money
I'm not a vegetarian but I love mock duck. Mock duck, also known as seitan, is a vegetarian product made from wheat gluten, meaning it's not a good option for those with gluten sensitivities. I like ...
Posted on 4/24/13 at 7:37 PM
THE LOST ITALIAN Gorgeous & Delicious: Prosciutto con Melone
For the past two weeks, our local grocery store (Southgate Hornbachers), has been featuring large displays of cantaloupe melons from Guatemala. Tony mentioned them to me several times before I pointed...
Posted on 4/17/13 at 8:41 AM
Lentils, legumes offer meatless options for Lent
If you’re looking for an alternative to fish for meatless entrees during Lent – or for that matter, all year round – how about building some meals around beans?
March 04, 2012
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Doeden: Loving spoonfuls
On stage recently, speaking before a crowd of 350 food lovers and writers at a literary seminar exploring food in literature, Ruth Reichl said, “Love comes through the palate.”
February 02, 2011
Doeden: What a cheeseball
Wasabi amplifies sensations in standard dishKEY WEST, Fla. - Lights twinkling under a night sky the color of a Spanish black olive, brick pathways winding through lush tropical foliage and the soothing sound of fluttering palm fronds set the stage for a champagne reception on the opening night of the 29th annual Key West Literary Seminar.
January 26, 2011
From the areavoices.com community: Taters are twice as nice
Twice-baked potatoes a healthy part of mealPotatoes are a pretty versatile vegetable. That’s one of the reasons I really like them.
By Jeff Tiedeman , January 26, 2011
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Doeden: Gumbo goes south of the border
Recipe puts Mexican twist on Cajun classicThe kitchen counter exploded with color. Bowls of all sizes filled with green slices of spicy-hot jalapenos, black beans, bright yellow-orange shreds of cheese, grass-green cilantro, homemade salsa mixed of red, green and white and sour cream the color of coconut ice cream.
January 19, 2011
Doeden: Bread soothes a soul
Homemade loaves offer sense of comfort, warmthFrigid temperatures, deep snow and icy roads lead to soup and bread season in my kitchen. When I have a choice, I tend to stay tucked inside rather than bundle up, head out in my car and brave the winter elements.
January 12, 2011
Halgrimson: Artichokes at heart of entrees
Artichoke is the name for three unrelated plants.
But much of the food we enjoy that involves artichokes uses the heart, a meaty part of the Globe Artichoke plant, which is a member of the thistle family and is grown in various places, including California.
By Andrea Hunter Halgrimson , January 12, 2011
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Doeden: Better than Dad's
Baby your beans for a soup the whole family will loveIt’s funny that I always seem to think of my dad when I make bean soup. It’s not because he was an expert with the soup pot. Far from it. My dad spent very little time in the kitchen cooking.
January 05, 2011
Doeden: Bakin' bacon
A sweet and spicy take on favorite food of 2010With anticipation of a new year, we prepare for a fresh start, with new goals and good intentions. But hold your horses. Before you begin 2011 with a strategy to improve your health by consuming more plants and eating meat sparingly or maybe not at all, bring on the bacon.
December 29, 2010
Doeden: Saucy season’s greetings
This year, say ‘Buon Natale!’ with delicious Italian treatThis time of year, many of us are up to our ears in butter, flour and sugar as we mix and pat and roll and bake. Many holiday bakers will wrap up their homemade cookies, candies and breads to share as gifts.
December 15, 2010
Forecast predicts hot tastes for the New Year
This is not your mother’s spice cabinet.
Today’s pantry is as likely to hold crushed chipotle peppers, roasted Saigon cinnamon and smoked paprika as it is to contain salt, vanilla and nutmeg.
December 12, 2010
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Doeden: Impress without stress
Cranberry-infused appetizer makes hors d’oeuvres easyThe fun and festive holiday season is upon us. In my quest to keep my stress levels low and my spirits high, I’m keeping everything as simple as possible this year.
December 08, 2010
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