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.
Archive for the ‘Blog’ Category
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 »
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.
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!
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.
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.
As 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.
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How ’bout celebrating the well underway, rippin’ fast 103rd Tour de France with fantastically flavorful fresh crepes, which are no-kidding just as easy to make but much more versatile than plain flapjack pancakes?
Here are the ingredients you need.
This very quick & easy to make, fully-flavorful fresh low fat salad dressing, which goes great on any salad as shown below, contains kefir (a good bacteria, yogurt-like fermented milk drink), fresh garlic, fresh ginger, fresh cilantro, ground turmeric, mustard, apple cider vinegar, ground black pepper, and honey – all of which are rich with anti-inflammatory benefits.