March 2007


 by Kenfrog

Yolanda: Ok, what’s with the melodrama?

Here’s what:

This graph from a FBH cookbook illustrates the loss of nutrients in white flour.

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Robbed, I tell you, robbed! Of nutrients! (Editor: That’s a run on sentence) You’re golly right it is…We are being robbed of nutrients. (Editor: Better. Thanks.)

The purpose of this post in’t to deplete the white flour stocks from your cupboards. However, when feasible it’s a good idea to use 1/2-1/5 of the flour content  whole wheat depending on the food you’re making. In bread or biscuits I’ll generally use anywhere from 1/2 to 1/4, and in banana cakes maybe 1/4th. Using all whole wheta is dense and overbearing, but try to strike a lucky balance somewhere.

It’s a revolution for “Eat right!”

submitted by Kari, made by Mike D, and photographed by Aich

(from Betty Crockers International Cookbook 1980)

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Crumpets are griddle fried cakes served at breakfast and teatime in Britain. They emerged in seventeenth-century England and are similar to, but somewhat softer than, the familiar “English muffins” American’s have so long admired. (more…)

from Delia Smith’s How to Cook

submitted by Yolanda.

These are, believe it or not, low fat – just one dessertspoon of oil between four to six people, so not quite as wicked as it would first seem.


Serves 4-6

Ingredients:

  • 2 lb (900 g) Desirée potatoes
    • 1 dessertspoon olive oil
    • salt

Pre-heat the oven to gas mark 8, 450°F (230°C).

You will also need a solid baking tray measuring approximately 16 x 11 inches (40 x 28 cm).

First wash the potatoes very thoroughly, then dry in a clean tea cloth – they need to be as dry as possible; if they’re ready-washed, just wipe them with kitchen paper. Leaving the peel on, slice them in half lengthways and then cut them again lengthways into chunky wedges approximately 1 inch (2.5 cm) thick. Dry them again in a cloth, then place them in a large bowl with the oil and a sprinkling of salt. Now toss them around a few times to get them well covered with the oil, then spread them out on the baking tray and place in the oven on a high shelf to roast for about 30 minutes. They should be golden brown and crisp after this time; if not, give them a few more minutes. Finely sprinkle with a little more salt, then serve absolutely immediately.

 (Submitted by Priscilla Joy)

 

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I found this recipe on the internet and we tried it during one of our evening activities and tasted so nice and refreshing. We have to water it down as we only have a bottle of wine. We just put a bottle of 750 ml white wine to 4 liters of the mixed juice.  Just the juice mixture without the wine taste good! Try it you just might like it. Enjoy! (more…)

 by Babylove

Chicken Cacciatore is one of the easiest Chicken recipes around. Cacciatore is Italian for “Hunter” so basically it mean’s Chicken Hunter style. I like to think of a couple of suave Italian hunters out there in the forest. With their chicken they just hunted (Really, how hard can that be?) Hunter 1 chops the chicken up, while hunter 2 goes out & finds a few wild tomatoes & smashes them up & hunter 3 collects a few wild mushrooms (hoping that they’re not poisonous) they throw it all in a cast iron skillet & drink down a bottle of wine as it simmers & they recount the tale of how they hunted down that chicken. They then go on to eat the chicken cacciatore in true hunter style. Arrrgggg!!!

Well, there you have it. I make mine a little different. It was one of those things that my mother in law made, & I don’t know about you but when my husband does that “My-mom-used-to-always-make-us….” Thing, that’s usually all I need to get down to business. I’m sure there are a many ways to do this but here’s how I do mine. I usually do not use measurements so this is just off the top of my head. A true chicken hunter has no recipes! Grrr!!
(more…)

 (by Babylove, Japan)

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Yeah, you heard me, avocado pie! I tried it & most of us liked it. I searched various recipes & they generally all have the same basic ingredients. So I fused a recipe together & here it is. It’s ultra creamy. A few people said it almost tasted like banana??? Don’t ask why. The only one of my kids who didn’t like it was Ashley. Her subtle criticism was, “Mom, really nice CRUST!”, thanks Ash. It’s a sort of summer pie I’d say, but fun & surprisingly good. Try it…you just might like it. (more…)

(from Babylove)

Here’s something for all you beri-genki nasu fans out there. (Editor: nasu means eggplant in Japanese)

Now, I’d like to give credit where credit is due, this recipe is just my take on a salad that was made originally for me by Keiko. She helped start me on the road to reconciliation as far as my rocky relationship with nasu is concerned. Up until then we were not on speaking terms other than the occasional very crispy & well made tempura nasu. My version of course, is most inferior compared to hers, as Keiko added the famous Baysidian secret weapon of “Thai Sauce”. (Secret no longer, mwwah hah!) (more…)

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