Archive for the ‘Blog’ Category

Love Fresh Chop Garlic But Don’t Know How to Chop It? Check Out These Picture Book Directions

Chopping Fresh GarlicThere’s nothing quite like the magnetic scent of freshly cut garlic to attract attention to action in the kitchen. And then, of course, there’s nothing like the fantastic punch of flavor freshly chopped garlic adds to any recipe you’re preparing.

First, here’s what to look for when you buy fresh garlic at the grocery store. For optimal flavor and ease of chopping, select fresh garlic bulbs that are firm to the touch and heavier in weight, not those that are dried out, spongy soft, and lighter in weight as shown in the comparison pictures below. Also, avoid garlic bulbs that have started to sprout green shoots or show signs of dark colored mold on or under the bulb’s papery white skin. Finally, select garlic bulbs with bigger garlic cloves as bigger cloves are a lot easier to peel and chop than smaller cloves. Read more »

Warm Apple, Kiwi and Cranberry Fruit Topping Picture Book Recipe

Apple Kiwi and Cranberry Fruit ToppingLast post showed how to ripen and prepare fresh kiwifruits (kiwis). Here’s a fully flavorful way to have those kiwis warmed in a pan with fresh apples and cranberries either as is or over hot cereal, or any way you like.

Apple Kiwi and Cranberry Fruit Topping on Hot Cereal Read more »

How to Ripen and Prepare Fresh Kiwifruit (Kiwi) Picture Book Directions

How to Ripen and Prepare Kiwifruit Kiwifruits, also known as kiwis, are native to Southern China but are now grown around the world with a fresh fruity flavor that’s a cross between bananas, strawberries and pineapple. Kiwifruits are rich in vitamins A, C and E, and their black seeds, when crushed or chewed, are an excellent source of beneficial Omega-3 fatty acids.

Read more »

Glow (Mulled) Wine Picture Book Recipe

glow-wine

Here’s an easy-to-make, fully flavorful hot wine drink to warm you down to your soul on a cold winter evening. The original term for this drink, “Gluehwein”, is pronounced “glue-vine” in German. We in America refer to it as mulled wine, but replacing the word “mulled” with “glow” makes this drink sound much more magically appealing.

Read more »

Stress-Free Roast Turkey Picture Book Recipe

stress-free-roast-turkey

Years ago I put together what I thought was the most stress-free roast turkey picture book recipe available. That recipe produced terrifically tender results because it required roasting the turkey at consistently high heat (450℉/230℃) mostly with the bird in a breast-side down position. Leaving the the turkey breast-side down for most of the roasting time protects the more delicate breast meat from direct heat and also allows the fat in turkey’s legs and thighs to baste the rest of the bird naturally by gravity. That technique, though, has two significant drawbacks: high heat roasting works well only for turkeys weighing up to 15 pounds and consistent high heat roasting temperature creates a lot of smoke in the kitchen. Read more »

Fresh and Easy Apple Pie Picture Book Recipe

fresh-and-easy-apple-pieAll right! My favorite holiday, Thanksgiving, is just around the corner. Friends, family, great flavors, terrific smells – and for some, a 4-day holiday!

The fresh and easy apple pie you see here goes great for dessert anytime, but particularly for Thanksgiving.

Here’s all you need to make this pie. I put the pie crust in a separate insert picture because the recipe itseslf doesn’t show how to make a pie crust, though there is a link to an easy recipe showing how to make the crust shown in that insert.

fresh-and-easy-apple-pie-ingredientspng

Read more »

Oven Roasted Delicata Squash Picture Book Recipe

oven-roasted-delicata-squash

I was first introduced to delicata squash only recently when I shot the recipe you see here with a good friend of mine. I’m now a big fan!

Read more »

Oven Roasted Butternut Squash Picture Book Recipe

oven-roasted-butternut-squash

The toughest part about roasting butternut squash, if you want it in cubed shaped pieces the way you see above, is removing the outer skin as shown in the picture below. After removing the skin (I recommend using a tougher vegetable peeler than the weak and worthless one you see here), roasting is the easiest, most flavorful way I know to prepare butternut squash.

peeling-skin-from-butternut-squash

Read more »

Picture Book Recipe Shows How to Take Banana Ice Cream From Simple to Exciting!

banana-mango-ice-cream

Last post showed how to make very quick & easy – and fully flavorful – simple banana ice cream made with only bananas, vanilla extract and ground cinnamon. This recipe takes that banana ice cream from simple to exciting by adding fresh mango, coconut flakes, raisins – and even rum-soaked raisins (they go GREAT with this!). Of course, like any recipe you see here, the added ingredients I just mentioned, though they work terrifically well together, are just suggestions. You can substitute mango with pineapple, blueberries, or strawberries. You can use any kind of dried fruit and add chocolate chips or chocolate powder – and much more. So, use your imagination to make your full-on banana ice cream the way you want to suit your taste and dietary needs.

Read more »

Banana Ice Cream Picture Book Recipe

Banana Ice CreamAs shown in the picture below, this fully flavorful banana ice cream recipe (made with no cream at all) uses only 3 ingredients – all of them anti-inflammatory: bananas (4 frozen bananas and 1 room temperature banana), vanilla extract, and ground cinnamon.
Banana Ice Cream Ingredients Read more »

Designed by Free Wordpress Themes and Sponsored by Curry and Spice