February 3rd, 2012
Go, go turbo boost breakfast!
Recently, I ordered a bunch of different flours, grains ands beans from Bob’s Red Mill in order to expand my horizons and cut some of the white flour out of my diet. Though I am familiar with quinoa and have cooked with the grain, I’d never used the flour.
A few nights ago, I announced to the kids that I was serving waffles for dinner. The news was greeted with cheers and hand clapping. Unfortunately, the excitement came to a sudden halt when Mini Whipped took her first bite. Sadly, my 3-year old has been tonguewashed (like brainwashed but in your mouth) by the addicting, artificial flavor of Eggos.
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February 1st, 2012
This salad is a like a little mid winter break in your mouth. Lime, cilantro, mango …. take me away.
Oh great, it’s only Wednesday!
That is what I thought when I woke up today. It is another sign that the changes I put in motion are working! My weeks used to be so busy, I would take a huge breath on Sunday night and hold it through the minute-by-minute craze. When the end of the week arrived and I realized I made it through another, I would exhale sharply, gasp for air and prepare to do it all again.
Thanks to a major shift in my gears, I am starting to see some positive change. I’m not scrambling through each day of the week. I am breathing.
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January 29th, 2012
My first recipe and post on the Spice Islands Flavor Explorer blog features their pure vanilla extract in a plain and simple favorite – vanilla pudding.
As long as I can remember, I have loved vanilla puddings, custards and creams whether oozing out of doughnuts, inside crepes or layered between cake. As a child, we often ate packaged pudding for dessert, which I slurped off the spoon slowly, savoring every bite.
In the past years, I have learned that homemade, old-fashioned pudding does not take that much more time and when using high quality ingredients, you will notice a major difference in the outcome. Once you leave the box, you’ll never go back. This recipe uses whole milk, a few egg yolks and a touch of butter for extra richness, and fragrant Spice Islands vanilla extract.
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January 26th, 2012
An unexpected, warm, hearty sipping experience.
This recipe is not for everyone. But, it is well suited for:
1. Those who like to drink their breakfast.
2. Those who love oatmeal.
3. Those who may have had a bit too much to drink the night before.
I am always a #2. I invented this recipe a few months ago when I was also a #3. Oatmeal is one of my favorite breakfasts and I usually like it in a bowl with varied toppings. This drinkable version was schemed up when (the morning after this wine tasting) I need a little something warm and soothing to sip.
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January 23rd, 2012
Dozens of jars of vibrant, fragrant spices now grace my kitchen and help guide my culinary explorations.
For the coming months, I invite you to visit me here where I will be blogging as the new Spice Islands Flavor Explorer. I am honored, humbled and excited to be part of the team. I have some big shoes to fill. Past Flavor Explorers include David Lebovitz, Matt Armendariz of Matt Bites, Alice Currah of Savory Sweet Life and Pim Techamunavivit of Chez Pim. I encourage you to click through the archives and drool over the recipes that these talented bloggers have shared thus far.
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January 20th, 2012
A January-in-Chicago kind of picnic.
Winter sometimes requires a little ingenuity to keep one from feeling cooped up. Though it is my daughter that inspires some of my crazy ideas, my spirit has also been benefiting from the fun. So far, this winter has been one of the mildest I can remember so I can’t complain. Perhaps it is because of the frequent sun and 40 degree spells that I still have the energy to make the major snow days a fun treat.
Last week, after a big snowfall, we played reindeer and pulled the girls about a half mile in their sleds to a local coffee shop where we wrapped our hands around warm drinks before heading home. It was a memorable winter adventure and a fantastic workout.
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January 19th, 2012
Wow, I feel like that was a selfish giveaway because I gained a wonderful reading list! I will be referencing your comments for years to come when I am between books looking for my next read! Thank you all so much for sharing. The random number generator chose our winner – Andreea, from this Chicago food blog. I’ll contact you via email for your address.
A note for my swimming pals – I’ll scare up some other books for you two to read :)
January 16th, 2012
Sometimes the weight of the winter can use leavening from a little light reading.
In the past year, I have had the fortune of reviewing a number of books. Most of them are cookbooks but every now and then, I receive books that are food related. For the record, I never agree to post about books if they aren’t my style. If I don’t care for a book or product, I usually choose to keep quiet as I prefer to live by the old adage, “if you can’t say anything nice, don’t say anything at all.” I prefer keeping my virtual table a positive, respectful place.
The two books I am giving away are not my usual choices. But, each surprised me and because of that, I have brought them into the limelight and will send them off by post to one of you.
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January 8th, 2012
Nose stuffed? Stomach a bit off? Dr. Whipped recommends this soup.
This is a recipe that you will want in your arsenal during the cold and flu season. Though it tastes especially good when you are sick, you’ll likely get hooked and add it to your regular soup repertoire.
What I find most interesting about avgholemono is how it looks and feels creamy, which is soothing, but it has no milk or cream in it, which can be unsettling on an upset stomach. The carefully added egg lemon sauce is the secret to the milky broth. The lemony aroma and flavor adds brightness that seems to perk me up a touch when under the weather.
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January 3rd, 2012
Mr. Whipped has done it again. He put his patience and focus to work and created a slow-cooked, hearty masterpiece.
Photography does not do this meal justice. I can’t possibly capture the amazing flavors that resulted after hours of diligent attention and slow cooking. If only I could make a poof of aroma emanate from your monitor right now – fresh minced garlic mingled with beef browned in olive oil, red wine and slow cooked tomato sauce.
This is the perfect meal to make on a cold winter day. All afternoon, your senses will be tantalized and teased with aromas, sounds and colors wafting from your kitchen. The foreplay is almost unbearable, making the satisfaction of your first bite climactic.
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January 2nd, 2012
Hoping that 2012 brings each of you good health, happiness, peace and love.
We just enjoyed our traditional Greek New Year’s cake, Vasilopita. I added a little flair this time with the 2012 “stencil” before dusting the yellow cake with confectioner’s sugar. This year, I wasn’t worried about receiving the piece of cake with the hidden, lucky coin baked inside. This year, I am making my own luck. My new year’s resolution is to change my wavelength. Let me explain…
For a number of reasons, 2011 was a noteworthy year for us. On Valentine’s Day, Baby Whipped was born. I was not able to take much of a maternity leave and as I adjusted to the new balancing act of two children, I also had the busiest year on record at my consulting business. Similarly, my husband had a busy year at work, which included more travel than in the past three years. Throw in a number of broken appliances, Mini Whipped starting preschool and a sprinkling of family problems and you have all the ingredients that cooked up our memorable year.
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December 28th, 2011
“Thank you for showing your daughter the power of her generosity.” -Christina, Lakeview Food Pantry
From looking at this unassuming facade, it is hard to know that miracles are happening just inside the door. My family visited the LakeView Pantry last week to drop off a donation and we are still in awe of all that is done in this small building to help those in need.
Writing a food blog is so enjoyable for me and I know I am fortunate to have the resources to do it. Sometimes, I feel a bit of hestitation about how much time is spent cooking, photographing, talking and sharing about our abundance of delicious foods when I know that so many people do not know where their next meal is coming from.
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