Looking for interesting recipes to make for Thanksgiving, I came across this lovely vegetable tart that is just absolutely gorgeous. What a simple way to make something unexpected out of ordinary ingredients. It is part of a food magazine available on Issuu. If you're interested in seeing the recipe the image above will take you to read the issue.
Apologies to the person who first told me about this site, but I can't remember who you were anymore. I've been meaning to share the Local Harvest site until I had a few spare moments to say a few words. It seemed, at first, to be a great site for finding local sources of sustainably grown food around the US, but there is a lot available online as well. Looking for dried persimmon, maple sugar, or maybe jackfruit jerky? Bee or wool products? There's a whole list of great looking items available from this site.
Don't forget, Fairbanks has a nice list of farms...
Last week I was searching through Foodily and came across a recipe for Kale and Vegetable Soup, which looked so absolutely delicious that I made it today. Of course, I modified the ingredients, so below is my recipe, based off of the original:
01/16/2011[caption id="attachment_575" align="aligncenter" width="400" caption="Potato sausage stew in my slow cooker"][/caption]
Finally, this Saturday I made it to the Homegrown Market here in Fairbanks to see what they were stocking in the middle of the winter. I saw lots of Alaska animal products - eggs, chicken, salmon, halibut, rabbit, local grass-fed beef, reindeer sausage, and potato sausage. The potato sausage, in particular, caught my eye and I picked some up with the idea I'd make some stew for after running and skiing this weekend. The recipe was only half-formed in my head when I started making it early in the morning, but it all came together so well I want to...
This post is in response to my friend Heidi's Easy muffin post. Her recipe sounded so healthy and good I just had to try it. There were also 4 over-ripe bananas hanging out in my kitchen, so the timing was perfect to makes these.
... Or so I thought. Turns out I didn't have raisins, wanted to use all 4 of my bananas, and only had a 6-muffin tin to bake in. Time to experiment! Fortunately, this was one of those rare times when one of my kitchen experiments went well so I thought I'd post the changes I made for any other tiny-pan-havers out...
Yesterday I started following the Department of Agriculture's Food Safety Information Office on Twitter (yes, they are Twittering). It's a good thing too because there have been an alarming number of foods recalled across the country since yesterday afternoon. I can only imagine what I've missed throughout these thirty three years on the planet. Surprisingly, I haven't died yet. [FSRI main site]
When things get busy in my life my food creativity decreases significantly, and I'm sure I am not the only person to experience this phenomena. During these times I simply can't seem to do anything with the food in my refrigerator and feel absolutely uninspired despite that I truly do like cooking.
The past two weeks have been especially hectic and now that it is all over and the long weekend is slowing things down food is becoming more interesting (finally). On top of that I came across a site with the most beautiful pictures of food linked to recipes at TasteSpotting. Perfect timing.
Spotted in the Shared Reading of Danielle, one of my two super cool sisters. Foodsel is a website that provides visualizations of food nutrients based on food category or by manufacturer. It also can display equivalence - "eating this food is the equivalent of eating..."
So if we look at something like a Taco Bell taco salad, it is the equivalent of eating 13.2 D-cell batteries (amount of energy not nutrients) and its fat content is equivalent to eating 0.2 sticks of butter (17.88g of fat). Not an overwhelming amount, but I can't stomach the thought of eating even that much butter straight.
Foodsel also will tell you how much of a variety of exercises you would have to do...
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