Friday Food Porn, Infographic, Inspiration

Friday Food {Porn}:: The Right Equipment Makes All the Difference

Hello Luv-lies,

Over the last several months I’ve been giving this ‘chef’ thing a try.  I’ve gathered and collected recipes that, simultaneously,  make my eyes, mouth and belly ‘water’.   I’ve firmed up my pantry with the contents of these enticing feasts.  In the past, my kitchen gadget/equipment was what I affectionately referred to as my ‘collection’.  They didn’t get much use, but they looked great in the kitchen!  Today, the pots, pans, grinders, processors & utensils are in a constant rotation of use.  I’m sure that if they could speak, they would be loudly cheering at the notion of no longer being pretty objects that sat on the counters gathering dust due to a lack of use.   Although, the ‘how to’ of most of these wears are no longer a mystery to me, the use of one piece of equipment still escapes me!  I am having the darndest time using the knife!

yummy_onionYessss.  I have tried – and failed miserably – to handle what seems the most basic of utensils, like the chefs that I watch on the food channels.  Now, I’m not trying to look exactly like them – blurred visions of blades flying through the air while performing the simple task of chopping an onion.  All while managing not to chop off their fingers!  Noooo.  For me that image is merely a dream.  I just want don’t want to look dangerous *blank stare*.  In an effort to find out what I was doing – or not doing with the knife – that makes me look like I have to left thumbs, I found this very (did I say ‘very’?) useful infographic.  (my grammar school teacher would not be pleased with that last sentence :/)

knives _ infographic

This little beauty has given me far more info than I could have imagined existed on the use of a knife.  To which I am overjoyed.  Because now, with this as a reference, I am on my way to at least looking like a real chef!

If my knife skills get really good, I just may post a video-tape of my accomplishment…. hmmmmmm. 

What is challenging you today?

Do Tell …..

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#Yumlicious!, Food, Recipe

‘The Seeds of Joy’

Good Morning Luv-lies,

Over the last year, I have fallen in love with the wide variety of grains that are out there!  Until recently, my  grain diet consisted of whole wheat bread, tortillas, and brown rice.  Pretty pathetic limited. I know.

Well, since discovering the exciting and nutritiously colorful world of Farmer’s Markets, my marketing list always has what I have named –  ‘Seeds of Joy’ – at the top of the list.  What I’ve also learned about these beauties is that, the plant producing these seeds are called ‘grain crops’.   And that there are two type of  commercial grain crops –  cereals (wheat and rye) and legumes  (beans and soybeans).  *That’s probably TMI!*   Anywho….

800px-Dhaniyangal

This is my Ode to the ‘Seeds of Joy’.  My Pick? …

Quinoa.

quinoa

Why quinoa?

I love the texture.  It’s a quick fix – fifteen minutes and voile.  It can be seasoned to any flavor.  It’s high in protein. And it lacks gluten.

Perfect!

So, without further ado – 5 delicious meals made with Quinoa

                                                                                                                                      ~ 1 ~

Sautéed Shrimp over Lemon Quinoa from The Kitchen  

quinoa3

~ 2 ~

How Sweet It Is serves up this delicious Sweet Potato Quinoa Cakes with Blackberry Salsa

quinoa

~ 3 ~

These Blueberry Quinoa Pancake are almost too beautiful to eat!!!

Blueberry Quinoa Pancakes

~4~

How about something on the grill? – like a Grilled Veggie Quinoa Wrap

I absolutely LUV! a Wrap!

Quinoa Wrap

~5~

Here’s What’s for Lunch –> Quinoa & Veggie Patties

veggie burger quinoa

So there’s my list of Quinoa *delicious-ness*.  Not bad, huh?

What’s food are you giving ‘ode’ to?

Do Tell …..

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Friday Food Porn

Friday Food {Porn}:: Culinary Ink

Hello Luv-lies,

It’s Friiiii-day!

That definitely means one thing!  It’s Friday Food Porn!!!

I’ve noticed the great tattoos being sported by some of the chefs on my favorite cooking channels.  They’re quite different from the biker tats,  in that,  it is a skin celebration of all things culinary.  Some of this great ink seems almost edible…..  Or, at least, frame-able.  Take a look for yourself.

food-tattoos-2

Breakfast Ahead

An Armful of Veggies

An Armful of Veggies

Marquarita Ready

ALWAYS Ready for the next Marquarita!!!

Her utensils never leave her side

Her utensils never leave her side

food tattoo

Asparagus … [un] Armed

and of course, to be complete, there has to be at least one of these

BACON!  It's a wrap!!

BACON! It’s a wrap!!

As beautiful as all of this ink is, I think that it take a very compassionate foodie to do this.

What are your thoughts?
Do Tell …

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W.T.W.!!!!? {What the What!!!?}

February 20 is National Muffin Day {ReBlog}

I { heart } Blueberry Muffins

National Muffin Day!

Interesting Food Facts about Muffins::
◦‘Muffins’ in the Americas are referred to baked breads in small tins while “English” Muffins are oven-baked, then cooked in a griddle
◦The word Muffin likely derives its name from the an Old German word Muffen, the plural of Muffe meaning a small cake,
◦Muffins come in both savory varieties, such as corn or cheese muffins, or sweet varieties such as blueberry or banana
◦American muffins are similar to a cupcake in size and cooking methods, the difference, cupcakes almost always are made with cake batter
◦The blueberry muffin is the official state muffin of Minnesota.
◦The corn muffin is the official state muffin of Massachusetts.

Fun Fact:

The term Muffin-top originated as Australian slang in mid-2003. Soon it became popular throughout the English speaking world.

The word roughly “describes the roll of excess flesh spilling out primarily in front but possibly all around ones waist”

The Oxford English Dictionary added the term to its revised online edition in March 2011.

 

Today’s Food History::

1829 Yuengling Brewery in Pennsylvania opened. It is the oldest brewery still operating in the U.S.

1872 Cyrus W. Baldwin received a patent for an electric elevator. It was installed in the Stephens Hotel in New York City.

1872 Silas Noble and J.Cooley of Massachusetts were issued a patent on a toothpick manufacturing machine.

1872 Luther Childs Crowell of Cape Cod, Massachusetts, was granted a patent for a machine which made square bottom paper bags. It is the same basic design still used today.

1890 Hershel Geguzin was born in Lithuania, Known openly in America as a professional impostor and Hollywood restaurateur. He posed as Russian Prince Michael Alexandrovich Dmitri Oblensky Romanoff. Opening Romanoff’s restaurant in Beverly Hills in the 1930s, attracting Hollywood movie stars and millionaires

1985 Clarence Nash died. The original voice of Donald Duck.

2001 Foot-and-mouth disease ravages livestock in Britain in the worst epidemic since 1967. By March it has spread to mainland Europe. Millions of animals are destroyed.

2009 Hershey’s, the largest U.S. candy maker, closed its candy factory in Reading, Pennsylvania. The factory produced among others, the Zagnut, York Peppermint Pattie, and 5th Avenue candy bars. Production was moved to their new factory in Monterey, Mexico”.

ReBlogged via WordPress from this Original Resource:

Foodimentary - National Food Holidays

Originally today was celebrated as ‘National Margarita Day’ – worry not it’s now February 22

Muffin

Interesting Food Facts about Muffins

  • ‘Muffins’ in the Americas are referred  to baked breads in small tins while “English” Muffins are oven-baked, then cooked in a griddle
  • The word Muffin likely derives its name from the an Old German word Muffen, the plural of Muffe meaning a small cake,
  • Muffins come in both savory varieties, such as corn or cheese muffins, or sweet varieties such as blueberry or banana
  • American muffins are similar to a cupcake in size and cooking methods, the difference, cupcakes almost always are made with cake batter
  • The blueberry muffin is the official state muffin of Minnesota.
  • The corn muffin is the official state muffin of Massachusetts.

Fun Fact:

The term Muffin-top originated as Australian slang in mid-2003. Soon it became popular throughout the English speaking world.

The word roughly “describes the roll of excess flesh spilling out…

View original post 231 more words

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Food, Inspiration, Video

Momofu What?

Hello Luv-lies,

So I keep coming across  this word – Momofuku.  Off Hand, there’s not much that I know about this word.  As a matter of fact, whenever I come across it, I  know that it has something to do with food because it’s almost always on one of the upscale, swanky foodie sites where I hang out.  So I did some digging around to find out what this poetically naughty word could possibly mean.   I found that the word, in Japanese means, ‘Lucky Peach’.

peaches

But according to the Chef-founder of this whole Momofuku thing, the word  is “an indirect nod” to Momofuku Ando, the Taiwanese-Japanese inventor of instant ramen.

spicy-asian-chicken-noodle-soup-ck-x

Lucky Peach.  Ramen Noodle.  One thing that I’ve learned for sure about  Momofuku, is that it has become the most influential restaurant brand here in the States!

My BFFs over at Bon Appetit  did a nice job of chronicling the inception and growth of what is said to be one of America’s most important restaurants

Here’s a look-see

Another fact about this interesting word – Momofuku.  The Chef-Founder,  also suggested it’s not an accident he chose a word that sounds like the English curse word motherf*****.  (Hey! We’re all grown here! )

Thoughts?

Do Tell….

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Food, Friday Food Porn, Liquid Luv, ReBlog

Food Porn Friday:: Infused Water

Good Morning Luv-lies,

I’ve noticed that there are tons of people doing the juicing thing. Occasionally, I like to drink a meal or two but what I really have taken a liking to is the incredible world of Infused Water.
And no one does it better than Amy Clark over at The Motherload.

Fruit_Infused_Water_Recipes_11

“Back-to-school means back to the grind of packing lunches. Today I wanted to share a healthy alternative to juice boxes and recipes for creating a fun fruit-infused water for those lunches this year. Fruit infused waters are frugal, fun, and a healthy alternative to the traditional juice box.

Walmart challenged me to come up with an easy back-to-school project and packing a healthy lunch is always a top priority in our house. You may recall my fun lunch box station that I created in our house just for this reason? I am happy to say that this lunchbox system is still performing so well in our house and I am looking forward to packing lunches with it again.

Fruit-Infused Water Recipes

What is Fruit-Infused Water?

Have you ever infused water before? It truly could not be easier and you can mix up any flavors that you love and personalize these to your own personal taste. Pictured above are some mix-in ideas we tried in our house. We purchased mint, basil, berries, limes, oranges, and lemons to create different flavor combinations for fun fruit waters. We like to keep things simple with just plain water, but you can also make it a little sweet with a little liquid stevia.

Seltzer can also be a fun switch-up, but carbonated drinks are always a gamble in our lunchbox, since they tend to get a lot of shaking and movement on the way to school!

I am displaying these in mason jars to show the colors, but when placed in your child’s lunchbox, I would recommend a leak-proof stainless steel water bottle or thermos to keep these nice & cold. Here are a couple of fun options that Walmart stocks! (Stainless Steel Water Bottle, Flip-Top Water Bottle, &  Silver One Red Stainless Steel)

How Long Does Fruit-Infused Water Last?

Fruit-infused water is best enjoyed after two-four hours or after it has had a chance to infuse overnight. The length of time it lasts depends entirely on the type of fruit and herbs you use. Basil, for example, only lasts for three days while heartier varieties like rosemary or thyme can last up to seven days.

You can reuse the same fruit and add another batch of fresh water over it once you have gone through your first batch.  The fruit can be used (typically) up to three times, but it will also depend on the freshness of the fruits you are using. If the fruit starts to look bad, it’s best to toss it and start with a fresh batch.

Citrus fruits are best cut fresh for your batches because the rind can add bitterness to your fruit-infusions. I like to keep my lemons, limes, and oranges fresh for that reason while reusing my berries for several batches.

It is really a matter of preference though and once you get the hang of making your own batches of fruit-infused water you will have a better idea of timelines.

Fruit-Infused Water Recipes

Fruit Infused Water Combinations

The beauty of making your own infused waters is that you can create any combination that your heart desires and add as little or as much fruits and herbs into your drink as you like!  Get inspired by the fruits and herbs that are on sale that week in the supermarket flier to help inspire new combinations and keep your fruit-infused waters frugal!

If the recipe calls for muddling, it just means bruising your fruit or herbs to release the flavors. I just use a wooden spoon for this.

Here are a few of our favorite combinations we tried:

Blueberry & Mint

2 cups blueberries

2 sprigs of mint, muddled

2 quarts of water

Strawberry & Basil

10 strawberries, thinly sliced

3 basil leaves, torn into quarters and muddled

2 quarts of water

Citrus Blend

1 orange, thinly sliced

1 lime, thinly sliced

1/2 a lemon, thinly sliced

2 quarts water

Just The Berries

10 strawberries, thinly sliced

2 cups blueberries, slightly muddled

2 quarts water

Fruit-Infused Water Recipes

Fruit-Infused Water Recipes
Recipe type: Drinks
Prep time:  5 mins
Total time:  5 mins
Serves: 6
Ditch the juice box and create a healthy fruit-infused water for your child’s lunchbox. Check out our fun flavor combinations in my blog post!
Ingredients
  • Fruit & Herbs (check the blog post for combination ideas)
  • 2 quarts of water
  • Ice
  • Wooden Spoon
  • Pitcher
Instructions
  1. Place the fruit and herbs, in the bottom of your pitcher and muddle with a wooden spoon, if directed.
  2. Fill the pitcher with water, cover, and refrigerate two hours or overnight, for maximum flavor.
  3. Fill a glass or thermos with ice. Pour your fruit infused water over the ice and enjoy!”

So Luv-lies, “Have you infused water before”?

“What is your favorite infused water combination”?

Do Tell….

{Resource}::The Motherland

 

 

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