So last night I spent the evening harvesting tons of sweet basil from my planters and my garden...and turning it into enough basil pesto to last us years! And at the same time I had Food Network's Chopped (one of my favorite shows) rolling along on the TV. Not a bad evening, huh? And this morning my kitchen was still suffering from a post-pesto hangover of sorts - the drying food processor, the still-strong smell of basil and garlic wafting through the air, a big bag of finished pesto hardening in my freezer. And the kicker? And as is seemingly always the case, I ran out of pine nuts before I ran out of basil. So, back to the store today with the promise of more pesto-making this evening.
You’ve heard of coconuts, coconut oil, coconut milk, and coconut water. Have you ever heard of coconut cream? I hadn’t until very recently. Is it possible that I’m one of the last to the party? Well, it wouldn’t be the first time! Anyway, I have to admit that I’m more than a little intrigued (maybe infatuated?) with coconut cream. If you’ve been using it for a while…ummmm….thanks for telling me! If you’re new to it, let me be the first to turn you on to this stuff. Oh, and, you’re welcome! :)
It was Mexican dinner night the other night. Shrimp tacos. Refried beans. Spanish rice. Tortilla chips. so of course we just had to have pico de gallo to go with it. And because I love cilantro I had some chopping ahead of me. And if you've ever chopped cilantro, like a lot of herbs it can be hard to chop up into small pieces with leaves flying around and all. At the last second I remembered the mezzaluna knife that I had bought last year - and never used. Wow! Could I kick myself now? What was I thinking? The mezzaluna is my new favorite herb cutting tool! So I just had to share it with you.
It's summer. And here in TX the temperature is getting hot, hot, hot. The strawberry crop is in full swing. This is when I look for ways to throw them into so many different recipes like pies, salads, etc...or just eat them by themselves. Then I came across this gem from Hilah Cooking and just HAD to make to share it. It's simple, cool, and oh-so-summery. So guys this week's Recipe of the Week is Whipped Coconut Cream with Strawberries from Hilah Cooking. Let's check it out a little more closely.
Summer is now upon us! And if you have a backyard I bet you have already been back there grilling. For many it’s steaks, hot dogs, burgers. For other it’s grilled veggies. But, how many of you have tried your hand at grilling fruits? It’s a great way to try something different. Something lighter and sweeter right off the grill.
Well, I'm on a semi-vacation this week. We're enjoying a week in beautiful San Diego, CA. We've enjoyed time at the beach, at the San Diego Zoo, at the Birch Aquarium, at Petco Park watching the Padres, seeing the seals (and having a great lunch with a view at Georges Ocean Terrace) in La Jolla, and a few other great activities. Oh, and overnight there ws even a 5.2 earthquake felt here in San Diego. The COMPLETE California experience! So, while I'm taking it easy a little I thought I should share a recipe that takes it easy as well. How about an easy, simple (yet still tasty!) recipe? So, in that spirit I chose White Bean Dip with Roasted Garlic and Herbs from the Naturally Ella blog as the Recipe of the Week this week.
As some of you who follow me on social media may know, I recently did a weight-loss thing. I hit my goal of losing 30 pounds (yay!) and I am in the process of “short-term maintenance”. This part of the plan involves adding some foods back into my diet. One thing this includes is a limited number of grains. And one of the grains that’s at the top of my list is millet. Have you ever heard of millet? Have you ever used it? Since I now get to include some carbs back into my diet I thought I’d introduce you to this wonderful ancient grain.
As always I like to share one of the best recipes that I came across during the last week. This week I found a wonderful one that I think you're gonna love. From one of my favorite Houston local bloggers (A Tasty Mess), including one of my favorite ingredients (zucchini noodles), and using one of my favorite tools (a spiralizer). Bing! A triple-play. So, I just had to make French Onion Zucchini Noodles from A Tasty Mess my Recipe of the Week.
Are you thinking about buying some new cookware - and have settled on stainless steel? Good choice. Theres a reason (well, several reasons) why stainless steel cookware has been so popular over so long. Let's look at a few of the key characteristics that make stainless so great - and think about which ones are more important.