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Welcome To My Schizoid Blog ;-)
2008-05-08 00:32:00
One minute I'm writing about health food, & the next booze & chocolate? So what's my deal? Well, I've got moods just like the rest of you. And I'm a Gemini. ;-) So, in emoticons, that means you might get either >:) or O:-), depending on which twin decides to check in at the appointed heure de blogging. ;-)(Speaking of which, I think I'm going to cut out the little figurines from this website & perch them on my shoulder the next time the twins want to duke it out.)Sometimes I feel like blogging about chocolate-covered goodies & other times, about food that's good for you! So, whichever category you like to read about, stick around, because this blog will have a bit of both!Now I know I've said on previous occasions that I was going to mainly focus on delicious & healthy, whole foods, but there are times when the >:) in me just has to blog about gourmet goodies too. After all, life isn't all applesauce & oatmeal. ;-)
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Recipe #37: A Very Vibrant Vichyssoise
2008-04-28 05:26:00
This is vichyssoise like you've never had it before! Not only is it more interesting & flavorful than the traditional version, but I've also reworked it so it's also lower in fat. It's so incredibly creamy & delicious that you won't believe that the recipe doesn't contain any cream.I made it earlier tonight for dinner & it was delicious! Hope you enjoy it too!A Very Vibrant VichyssoiseIngredients:2 leeks, sliced (crosswise) into 1/4" rounds1 Tbsp. butter3 c. water2 large red potatoes, peeled & cubed1/2 pint mushrooms, sliced into quarters2 Tbsp. sherry1/4 c. lite nonfat creamer (i.e., I use low-fat, plain-flavored "Coffeemate")1/4 c. low-fat plain soymilk (i.e., I use low-fat, plain-flavored, refrigerated "Silk" soy milk)1 Tbsp. lemon juice1 Tbsp. chopped chives (fresh, if possible)salt & pepper to tasteDirections:(1) Toss butter & leeks into a sauce pot & cook gently until they soften, for about a minute or so. Leeks will cook very quickly, so ...
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If You Like This Blog, Please Consider Subscribing to the Feed! ;-)
2008-04-28 04:24:00
If you'd like to be notified next time I write something, then please sign up for email alerts or subscribe to my RSS feed: Subscribe using a newsreader (RSS)My 100% “NO-SPAM” GuaranteeGet fresh & juicy "Cook. Eat. Drink. Blog ." content sent straight to your email inbox, and I personally promise that I will never share, trade, sell, deliver, reveal, publicize, or market your email address in any way, shape, or form. Period.If you’re still worried about SPAM in your inbox, learn how RSS feeds give you back all the control over the content you receive from publishers.Thanks so much for being a loyal reader!
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You've Got To Check Out TasteSpotting.com!
2008-04-28 04:15:00
OMG, I just discovered the pantheon of all foodie sites, TasteSpotting.com. Have any of you ever heard of this site before?! It's absolutely amazing. It contains links to a zillion recipe sites -- mostly blogs -- & has the most amazing pictures of food I've seen. It's more or less a composite recipe site in which you can register (for free) & submit recipes from your blog to share with the foodie community at large. In addition to being a great place to exchange recipes, it's also an excellent place to discover new recipe blogs & of course showcase your own recipe blog.The pictures alone will make your mouth water. After looking at this site, you'll want to dive into the kitchen & take these recipes for a test drive. So be sure to check it out! You'll be really glad you did!
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Nutrition Tip #3: Why Exercising & Eating Healthy Are Only Part of The
2008-04-27 04:53:00
OK, so you eat healthy foods & exercise regularly. That's great & I applaud you for it.And you limit the amount of fat, caffeine, alcoholic beverages, & refined sugars in your diet. Again, excellent work. Pat yourself on the back & give yourself a cookie. Er, well, perhaps I should rephrase that. ;-) Well, you know what I mean.....And now let me ask this, how many of you who eat healthfully & limit your refined sugar intake wonder why you still get cavities? Anyone?Well, for those of you who want to know the answer to that question, I'm here to clear up that little mystery. ;-) Even if you don't have cavities, you might still want to read this article, to learn ways to stay cavity-free.----------------------------- ----------------------------------------- ------------------------Limiting the amount of sugar in your diet doesn't mean you won't get cavities. (While genetics & other biological issues can certainly be factors in determining one's like...
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Dr. Frankenstein's in the Kitchen! ;-)
2008-04-26 23:39:00
"It's, it's ALIVE!!!!!!!!!!!!!!!" ;-)So, I was just wondering: How many of you out there in the blogosphere enjoy concocting new creations in the kitchen? Do you ever create your own original recipes, or mostly just put a new twist on existing ones? Just how experimental ARE you?! ;-)
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Bloggers, Get Your Blog Listed At The Million Blog List!
2008-04-25 08:47:00
I just wanted to encourage my fellow bloggers to join the Million Blog List Project. (BTW, if you're curious, this blog is #1042 on the list.) Of course, the goal is to reach 1 million blogs, but it's also a directory where you can get more visibility for your blogs. So check it out! Also, I just wanted to encourage the rest of my blogger pals out there who aren't already connected to me via Facebook or some other social networking communities (you know who you are), to befriend me on these communities, if you haven't already done so. To find me on these social networks, just click on any of the links on the Wink widget at the bottom of the left sidebar of this blog & that'll take you to the corresponding profile page where you can befriend/link to me.Another great idea for bloggers is to use this blog's Wink bar as a checklist for the social networking communities you'd like to join! ;-) The more places to list your blog(s) the better, right?! ;-) Just thought you mi...
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Nutrition Tip #2: How to Conquer A Sugar Addiction
2008-04-18 21:02:00
I'm not going to deny it. I love sweets. Most people do.However, I also realize that if I were to eat a diet high in refined sugars, I wouldn't exactly be doing myself any favors either.Of course, the trick is to eat it in moderation.Too much sugar over prolonged periods of time can have deleterious effects upon your health & physiology, as most of you already full-well know. It can wreak havoc with your skin (i.e., prematurely aging it!), teeth, and waistline, etc., to name just a few areas of the body. And of course, there are more serious medical consequences, like diabetes and reactive hypoglycemia. Refined sugar has even been linked to increased risks for various diseases and cancers.So, it's clear that regulating one's refined sugar intake is a crucially important health matter indeed. Even regulating one's intake of natural sugars are equally important in maintaining health. The point is not to replace a "refined sugar high" with a natural one, but to find bal...
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Have Some Cookies, And Munch On The Label While You're At It!
2008-04-16 11:19:00
Now check this out! Now you can read the nutritional content of your cookie on the actual cookie. Yes, you heard me correctly. And no, I'm not making this up.Design company Andrew Andrew is selling these 4" x 5" cookies at a cost of $25 per 2 cookies. Whoah. I wonder how many they've sold (especially at that price)?It could be a good idea from the consumers' perspective. After all a good customer is an informed customer, etc., etc.Who knows? Maybe people will eat a cookie like this. That is, if reading the contents doesn't stop you dead in your tracks first. But maybe people won't stop long enough to read the label because they're too busy eating it! ;-)My question is this: Will printing the nutritional information directly on the cookie deter people from actually eating the cookie? There are 13 grams of fat in a single cookie. Hmmm, that'd make me think twice before eating it. ;-)Also, I don't know about the overall appeal of this cookie: Aside from turned off a...
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Gone To the Dogs, Er, I Mean, Daleks.... ;-)
2008-04-16 08:47:00
Those of you Doctor Who fans (a.k.a., "Whovians") will certainly appreciate the below recipe links:Hey, kiddies, now you too can bake your very own Dalek cake, courtesy of the CBBC. ;-) How hilarious is that?!Is it just me, or does this thing look like it's about to topple over any minute now? World domination in cake form? I think not -- Atleast not with this wobbly construction! ;-) It looks more like the "Leaning Tower of Cake" to me!Now how fun would it be to karate chop these things in two?! Hahahahaha. That would be hard to resist, eh?!And, if you can't get enough Doctor Who cookery, there's also a recipe to make a Chocolate Dalek, which can be found here, courtesy of Chocablog.EX-TER-MIN-ATE, EX-TER-MIN-ATE! ;-)Speaking of which, the fat & cholesterol content of a single chocolate Dalek could probably clog the arteries of both of Doctor Who's hearts! LOL. Extermination by chocolate, indeed. ;-)Or, alternatively, you could try your hand at making Dalek cookie...
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Recipe #36: North Indian-Style Omelette -- Eggs For The Adventurous!
2008-04-13 01:00:00
Don't know about you, but every once in a while, I get tired of eating the same kind of omelettes with the same old ingredients. Most omelette recipes you'll see in typical American cookbooks or online recipe archives will have ingredients like tomatoes, cheese, & vegetables (i.e., usually onions, spinach, mushrooms, peppers, & the like). The origins of these recipes are typically American (particularly Continental & Southwestern American), Spanish, English, & French. There's nothing wrong with that, but sometimes it just gets a little.... predictable. So every once & a while, I like to shake it up & toss in something unusual. ;-)I realize that not all of you will fancy the idea of the below recipe, as it's undoubtedly different from what many of you might be accustomed to eating, but I ask that you keep an open mind & give the concept a chance before you dismiss it. You never know, you might discover, that by trying this recipe, that you've found a ...
More About: Recipe , Indian , Eggs , Style , North

Cowgirl, You Got Something "Yummy!" ;-)
2008-04-12 17:54:00
I happened to be poking around the web researching some things for my JCrewaholics blog, when I came upon this really cute & clever blog written by a woman named Tara called "Cowgirl, You Got Something." Tara writes in a very entertaining manner, & her blog is sprinkled with amusing anecdotes, recipes, & fashion.Of course, the primary reason why I'm mentioning her blog here is, of course, because of the recipes. She recently posted a fantastic-looking recipe entitled Moroccan Chickpea Salad. YUM!I happened on her blog quite randomly, after doing a search for pictures of JCrew items from the previous season (i.e., Winter 2007). I first saw the above recipe on her main page (as it was a fairly recent post), but then found more after browsing her archives.Her recipes look great & I was so delighted to find more! Another delicious-looking recipe of hers that I'd like to reference here in this post is a recipe for (Slow-Cooked) Thai Chicken. Not sure if it's an o...
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Recipe #35: Whiskey Shrimp A-Go-Go!
2008-03-16 02:48:00
Next up, an original dish made with whiskey, which I've named "Whisky Shrimp A-Go-Go."I just realized that the order in which I've posted these recent booze-infused recipes thus far is almost identical to the one rattled off in that old George Thorogood song. All you classic rock folks will know the one I'm talking about: "...One Bourbon, one whiskey, one beer. Ah-wah-hah-hah-hah......" ;-)(Well, to be fair, those aren't the exact lyrics. It's actually, "...one Bourbon, one Scotch, & one beer." But close enough! And anyhow, I didn't exactly have a bottle of Scotch just lying around my house to use as the basis for my next recipe. ;-) )But let's return to original subject of this post: Whiskey & shrimp. I made the aforementioned "Whiskey Shrimp A-Go-Go" dish for dinner earlier tonight & it was another smashing success. So, below is that delicious recipe, for all of you to enjoy: Whiskey Shrimp A-Go-Go (Shrimp Stir Fry)Ingredients:1/8 c. sesame oil2 cloves g...
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Recipe #34: Honey-Glazed Bourbon Chicken (Au Nouveau) - A Fresh Reinterpret
2008-03-16 02:01:00
As promised, I'm now (at long last!) going to post the first of two Bourbon -inspired recipes,"Honey Glazed Bourbon Chicken ," which is a recipe I worked up on the fly as I was trying to figure out what I was going to make for dinner last evening. (As I was pondering this question, my eyes just so happened to land on a bunch of Bourbon bottles resting on top of my bar area, et le voilà, an idea was born. ;-) )The recipe is a new twist on an old Southern favorite, "Bourbon Chicken." The two of us had it for dinner last night & OMG, was it amazingly delicious!!!! So you lucky ducks, you! (LOL); in just a few moments, I'm going to be sharing that little gem of a recipe with you..... Hot off the presses, taste-tested, & given the seal of approval by its author & her significant other alike. [And let me tell you, this author's fiancé has a very discerning palate (not much escapes his notice) & is quite straightforward & fair in his assessments. At times, the autho...
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Booze 101: A (Not-So-)Brief History Of Bourbon Whiskey......
2008-03-16 01:37:00
Like that title? I'm sure some of you are probably thinking, "Too bad they didn't offer course in college? I would've passed with flying colors." Hahahahaha. But this little history lesson isn't about recording one's own personal drinking history. LOL! It's about the history of booze itself, more specifically Bourbon whiskey.As a continuation on the previous post's theme, I decided it would fitting to write a little piece on the history of Bourbon whiskey, & in the process, learn something about a subject that, only just moments ago, I'd professed to know next to nothing about. Have to say that I learned a lot through my research. And no, not THAT kind of research! ;-) I mean actual research, as in books & online references.OK, so let's start with the basics. Many of you might already know that Bourbon whiskey is frequently associated with Kentucky, & other parts of the South. You might also know that it's typically distilled from grains like corn, ...
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A Weekend of Whiskey & Bourbon! (Whee-eeeee!)
2008-03-16 01:04:00
No, that title isn't as bad as it sounds. Really, it isn't.For some unknown reason, the other week I suddenly decided it was time to use up the extra booze in the house. And no, I'm not talking about going on some raucous, week-long drinking binge or anything quite so decadent & brain-cell-battering, just in case your mind was inclined to wander in that direction. ;-) If that's what you thought I was up to this weekend, then you obviously don't know me! ;-)I'm talking about cooking with booze, people. In particular, the goal was to (eventually, over time,) use up everything we weren't going to be drinking anytime soon -- i.e., the hard stuff like Bourbon & whiskey -- & anything else that could probably cause hair to grow where it's not supposed to be. ;-) It was with this aim in mind that I'd put several bottles of whiskey & Bourbon on the kitchen table & examined each one, trying to decide which one to use first, & then once I'd chosen the bottl...
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Let's Try A Different Contact Method, Shall We?!
2008-03-15 16:13:00
Hello All,Have any of you other bloggers experienced the following phenomenon? You are a friendly & communicative person, so you post your email address(es) on your blogs, & then notice a sudden increase in spam, much of which passes right through your spam filter? Either spammers are getting more & more clever, or spam filters just aren't what they used to be, or in all likelihood, it's probably a bit of both! You know what they say about building a better mousetrap...... ;-)So, in an effort to cut down the tremendous amount of spam I'm getting, I've made the decision to close the various gmail (& any other domain) accounts associated with this blog. So let that be a warning to all of you spammers out there!And if you do happen to be a spammer trolling for email addresses, you should know that I've removed all existing references to my email addresses in this blog, so don't bother searching. ;-) And links in cached searches or other reference points are of...
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Recipe #33: Sine Qua Non Salad
2008-03-14 22:03:00
As I'd promised to post some more creative salad recipes, here's another -- the "Sine Qua Non Salad ." This recipe is yet another "Corey original," & happens to be a newer favorite of mine.Sine qua non. So why the unusual name? And what could've possibly prompted such a title? Let me provide a brief explanation. If you already know what the phrase means, or could care less about such things & just want to eat, then please just skip ahead to the recipe. ;-) If not, please proceed as you were.....According to Wiktionary.com, the Latin phrase sine qua non literally translates into "without which [cause] not." In simpler terms, the phrase refers to "an essential or indispensable element or condition."Many know the term by its legal usage, i.e., a "test used to establish causation in fact," but the phrase has since been expanded to a more general usage in various languages, and is also applied in the fields of economics, philosophy and medicine.Mind you, this post isn't m...
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Recipe #32: Baked Figs (or Pears!)
2008-03-14 16:28:00
A week or two ago, after having watched Season 1, Episode 8 of Gordon Ramsay's "The F Word," (which was automatically taped as a TiVO suggestion -- What can I say, my TiVo really does know me well!), I went to my computer & scanned the internet far & wide, looking for Janet Street Porter's delectable-looking "fig pudding" recipe, which beat out Gordon's fig tart as the winner of their "bake-off" contest. After searching everywhere, I came up empty-handed. Sigh. Maybe one of these days she'll put out a cookbook. But until then, it looks like she's keeping that recipe a family-secret. (Speaking of which, if any of you do happen to know where I can procure this recipe, I'd be very grateful for the information! ;-) )But of course I wasn't about to give up that easily. Those of you who know me, know that I am not often deterred when I'm determined to find something. So "Ha!"I decided to re-watch the bake-off contest, writing down ingredients & approximating other...
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Recipe #31: Pipérade/Piperrada (Basque Red Pepper Soup)
2008-03-14 01:37:00
Tonight for dinner, I made pipérade (in French) or piperrada (in Spanish), a traditional Basque soup (i.e., some would say it's more of a stew, but I find that word so unappealing!), typically prepared with sweet red peppers, tomatoes, onions, & garlic, which can be served as an appetizer (i.e., tapas) or main course. A poached egg is typically added to the final product.Now before you get all squeamish about the idea of a poached egg in soup, I will say this: I will admit that it also took me some time to warm up to the idea as well. I wasn't convinced at first, particularly because I hardly ever make poached eggs on their own, let alone combine them with soup. I'm more of a soft or hard-boiled egg kind of gal (but not with respect to my soup!). But anyhow....As many of you who watch any of Gordon Ramsay's cooking shows (i.e., The F Word, Hell's Kitchen, Kitchen Nightmares, etc.), he often adds a poached egg to soups & other dishes. I have to admit that my firs...
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Recipe #30: Caipirnha with Carambola
2008-03-07 23:21:00
Mmmmmm, boy, that last recipe made me hungry for more foods from Latin America. This time we'll "travel" to Brazil -- land of Carnaval, samba, soccer (national sports obsession #1), volleyball (probably a close second to soccer, or atleast very high up there on the list!), beautiful beaches, beautiful people, samba, exquisite geodes, & yes, a nation-wide obsession with the badunkadunk & Linux.For starters, I'd like to suggest a cocktail -- Caipirinha, which is the "national drink of Brazil." Now, I realize I'm probably committing blasphemy by listing an alcoholic beverage on a supposed "health food recipe blog," but we can't all live like monks day in & day out. Otherwise, we'll all go diving headlong into a 10 lb. chocolate cake & devour the entire thing in one sitting. ;-) Plus, it's my blog & I can do with it what I want. So, if I want to list a cocktail recipe on my blog, or an occasional dessert that's not entirely low-fat or low-anything, then I'm b...
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Recipe #28: Red Snapper Veracruz, Or Huachinango a la Veracruzana
2008-03-02 22:45:00
Hmmmm, crispy fried parrot. But wait, doesn't the recipe call for red snapper? Hahahahaha, ONLY kidding.No, we are not going to be frying up the above little buggers in a dish & eating them. (Now I'm adventurous all right, but there are limits to what even I will eat. That would just be sick, my friends. And what kind of person do you think I am to actually suggest such a thing?! ;-) The only way I'd even consider eating roast parrot is if it was the only thing on the menu at the "casa del desert island." And no, that's not the name of a new café I'm recommending you visit, that's just around the block. ;-) After 100 days of being shipwrecked & stranded on a desert island, & eating nothing but chalky coconuts all day (& night!), hell, you might reconsider too, if our fine feathered friend decided to come in for a landing. ;-) But until that time, I prefer to eat other types of birds!)No, we're not making anything quite that exotic today, although "Red Snap...
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A Word About This Blog & The Recipes Contained Therein
2008-02-22 21:26:00
Please note that the recipes on this blog are not for the timid or for those whose culinary comfort zone consists entirely of macaroni and cheese, milkshakes, hotdogs, hamburgers, and fries. Despite what you may've heard, not all of us Americans subsist on a steady diet of "fast food." ;-)While I will reluctantly admit to liking the aforementioned foods, despite their appalling lack of nutritional value, they will never be the type of foods to which I gravitate as the central focus of my cooking universe, nor would I ever recommend that they form the primary basis of anyone's meal plans, atleast not if you want to eat healthfully! Contemplating the fat content alone in these products (as they are typically prepared in restaurants & many people's homes) are enough to literally send me running outdoors in search of the nearest trails!While I surely enjoy rich and decadent foods from time to time as much as the next person, this blog is about redefining the meaning of the word...
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Recipe #27: Get Ready for A New Salad Concept -- The Greco-Asiatic Salad
2008-02-13 19:13:00
As promised, in reference to an earlier request, I'm going to list some of the more interesting & unusual salad recipes from my "recipe arsenal."Ah, yes, salads. Be forewarned: These are not your everyday, run-of-the-mill salads.As mentioned previously, I'm not going to give you some heavy, disgusting mayo-laden concoction -- that has a half-life of two millennia & will sit in your stomach like a lead weight! -- and tell you it's a salad, nor am I going to waste my time recounting simple recipes that could be made by a 5-year old and bore me to tears. Frankly, the usual "lettuce-&-tomato" deal that passes for a salad doesn't interest me. So be prepared for some new and exciting interpretations of the salad concept.And now, after that intro, you might need to dust yourself off a bit and put on your crash helmet. Proceed, only if you dare. ;-)So I will now kick off the first of a few posts that will offer new & creative ideas for salads. Sure, these salad recip...
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Recipe #26: Dam Aloo (Potatoes in A Spicy Tomato Broth)
2008-01-30 01:38:00
The Indian dish, Dam Aloo -- or, spicy Potatoes and Tomato es -- is one of my favorite dishes to make/eat. There are many different versions of the dish, and a particular favorite of mine is a creamy and savory version made with yoghurt, cloves, and cinnamon, and is typically garnished with fresh coriander leaves. (This is the way my favorite local Indian restaurant prepares this dish, & they happen to make a mean version of it!) It has a fragrant aroma, velvet-y consistency, and a light and deliciously tangy taste that is complemented excellently by a plate of fresh naan and some raita.I've since created my own version of this dish, which is an amalgam of various other recipes I've used in the past. This new recipe is my best attempt to recreate my favorite Indian restaurant's version of the dish. Although the restaurant owner has toyed with the idea of starting a cooking school after he retires from restaurant life, it seems unlikely that his kitchen will be releasing th...
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Recipe #25: Try A Savory & Refreshing Yoghurt Drink! (Homemade Doogh)
2008-01-25 20:01:00
This drink recipe ("doogh") is a favorite concoction of mine. It's refreshing and simply delicious! I first tried it several years ago at a Persian restaurant, & I've been hooked every since.In fact, at the local Moby Dick's eatery around the corner from me, I'm unofficially known as the "Doogh queen." ;-) (Yes, I know, strange name for a restaurant, but they have great food!) They always smile & chuckle a bit when they see me coming; I think it's probably because they are amused that a non-Persian likes this drink so much and also knows how to correctly pronounce all of the names of the dishes. Or, let's certainly hope that's the reason! ;-)No, I didn't study Farsi or anything, but I've certainly have overheard enough of my Persian friends chatting amongst themselves to pick up a smattering of the language here & there. ;-) I also happen to have prior knowledge of other Semitic languages as well, and in general, enjoy speaking and learning Foreign language...
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Recipe #24: Aloo Gobi Calcutta-Style (Calcutta-Style Potato & Cauliflow
2008-01-22 01:35:00
It's an open secret amongst those who regularly cook Indian dishes that potatoes and cauliflower go quite well together with panchpuran, a classical Indian 5-Spice blend of equal parts fennel seeds (or sounf in Hindi), fenugreek seeds (methi), cumin seeds (jeera), nigella seeds (kalonji), and black mustard seeds (rai).You can certainly make this spice blend yourself, or, if you don't have all the ingredients at hand or can't buy them locally, simply google the word, "panchpuran" & buy it online either as separate ingredients to mix yourself or as a pre-mixed spice blend. Since the word "panchporan" is a transliterated word (from the Hindi, which literally means "five spices"), there are multiple spellings of the word: I've also seen it spelled "panchphoran," "panchporan," or as two words, "panch poran," etc.On that note, if you are unfamiliar with common Indian spices & spice blends, please see this link for more detailed information.Anyhow, here's my own spin on an old...
More About: Recipe , Style , Potato , Calcutta

Try A Healthier Version of Kheer (Indian Rice Pudding)
2008-01-12 01:17:00
As promised, here's the kheer recipe that I plan to make for dessert for this Saturday's dinner with my friend & fiancé chez moi.As most people who make the following recipe surely know, most kheer recipes call for several gallons of cream or full-fat/whole milk! OK, that's only a slight exaggeration (Hahahaha!), but I'd like to instead offer my own recipe which is much lower in butter-fat & yes, people, still tastes rather delicious!Below is my own modified recipe of an old family favorite (or rather more accurately, it's a favorite of my sister & me!):COREY'S HEALTHY & DELICIOUS KHEER(Original recipe source: Saroj's Cookbook.)INGREDIENTS1 quart (4 c.) low-fat (1%) milk (NOTE: If you've got milk allergies, substitute with light/low-fat plain or vanilla soy milk.)1/4 cup long-grain (basmati) rice, washed and soaked for 30 minutes & then drained.3/4 cup sugar (Or, if you'd like to use less sugar, try using only 2-3 Tbsp sugar instead.)1/4 tsp....
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Recipe #23: Empress Daal
2008-01-12 00:42:00
I'm planning on making the below recipe as part of a full-course dinner for both my fiancé & my friend (whom I happen to run with & is featured anonymously from time to time on my running blog). I'm very excited that my friend will be joining us this Saturday night for dinner. We've been running together a lot lately & it'll be nice to hang out together in another setting & do a completely different activity together for a change -- eating! Well, we've got more in store than just eating, but that's what we're going to start with anyhow.....And even though I'm extremely busy & in reality, probably don't have time to be cooking so extravagantly, there's a large part of me that's very happy to be hosting the dinner, as it gives me an excuse to start cooking again! Plus, I love doing big, challenging, creative dinners that make my friends & family squeal with joy! ;-) So, on the menu are several favorites I've already posted on this blog (corn cu...
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More Salad Recipes, Upon Request
2008-01-11 22:59:00
One of the recent commenters on this blog asked if I have any more salad recipes. Well, yes, I do have several, but other than the lone recipe for fattush, I haven't posted any more of them on this blog. I guess the way I look at salad is that most salads are so basic & easy, that I usually don't bother with writing up recipes for them.However, the fattush salad I posted is something special, & requires a tad bit more effort than just cutting up veggies, throwing them into a bowl, et le voilà -- which is why I made an exception to that rule. And yes, I do have some more interesting & sophisticated salad recipes that require more than the above efforts & dropping in some salad tongs. ;-)So, to honor this commenter's request, I've decided to post some of the more interesting salad recipes over the next few weeks. It's going to be salads galore.Now mind you, my definition of a salad actually does require raw veggies, so you'll never see any of those "faux" sa...
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