Project Food Blog Cook-Off
Are you a hammock enthusiast, then, of course, you want the best hammock to take on holiday. It depends on the type of holiday here what is convenient. Treasure in any case also if your holiday location is possibilities to hang the hammock.
Are you a backpacker than a small Mexican hammock ideal. These roads are not much and fold up minuscule. Moreover, she is allowed to dry quickly. It’s unexpectedly wet in the rain also perfect for tropical temperatures by the woven open structure. You go by car to the campsite then there are more options. A Brazilian hammock is a good option.
On a boat seems a Mexican hammock again the ideal choice. Does not take much water and if it is wet, it is so dry.
Of course, you can not assume that your attachment points on your holiday address in the right away. What are they too close together then make the hammock shorter?
For the other case (points too far apart) always bring a few extra long ropes. With it, you can almost always somewhere to hang a hammock.
Here Are Some Tips For Hanging A Hammock: (more…)
I was flipping through a Bon Appetit the other day and saw Mario Batali’s recipe for Chicken Parmesan. All that melted cheese and sauce and fresh herbs. Mmmmm. I like Chicken Parm just fine, but I’m really more of an eggplant girl. I do have an Eggplant Parm recipe I adore, but I wanted to mix it up a little. Since I was craving a sandwich, I thought of topping thick, crusty bread with roasted eggplant slices, cheese, and fresh herbs, but I really wanted that gooey combination of fresh mozzarella, sharp Parmesan, and marinara sauce. Why not throw them all on a slice of bread, and eat it open-faced, I thought?
I had big plans for how to prepare the eggplant. I was going to coat the slices in egg, dredge them in flour, and bread crumbs, and bake them (which I how I make my Eggplant Parmesan), but Monday night rolled around, and I’d worked a long day and dealt with too many annoying issues, and I just didn’t want the complication or goopy fingers. So, I took the easy way out and baked the eggplant slices sans bread crumb mixture. I’m glad I did. I think it would have been too much with the sandwich concept. Maybe when I’m looking for an exceptionally hearty meal, I’ll try it that way. Until then, I’ll stick with this recipe, which is mighty tasty and low-key.
I like to buy bananas for snacks, but my husband and I only like them when they’re green. Once they get a few spots of brown, it’s all over. So, I’m often left with two or three overripe bananas left in the fruit bowl at the end of the week. And I always try my hardest to do something with this sickly sweet things. It’s easy to run out of fresh ideas though. I mean, really, there is only so much you can do with bananas.
I can’t even remember how I got the idea to spice up banana muffins with a chai infusion. In any event, I went through several different trial runs before deciding the recipe below was the best one. I could really taste the chai spices, but they didn’t overwhelm the banana, and vice versa. As for the pistachios, they are very mild, but once in a while, you get this jolt of pistachio taste which is wonderful. You can certainly use the traditional walnuts, or pecans or hazelnuts for that matter, if you don’t have pistachios.
The core of this recipe was borrowed from Better Homes and Gardens. I tried Joy’s, too, but the chai spice got lost in that batch. (more…)
I love the flavor of sundried tomatoes. They’re slightly sweet with a bit of tang, and they add a lot of character to regular old marinara sauce. This recipe is super simple. Seriously. At its core, it only contains five ingredients. You can always add to the core recipe, and I usually do, but it’s delicious without any extras as well. Use this sauce over any pasta dish–spaghetti and meatballs, veggie lasagna, sweet sausage and mushroom penne, anything! I usually add some form of garlic to the sauce. I prefer whole roasted garlic cloves, but in a pinch, garlic powder will do. For those who don’t care for garlic, simply leave it out. If eggplant will be used in the pasta dish, I like to add some fresh thyme or rosemary. Marjoram is a great herb in tomato based sauces, as well. Use your imagination and add to it the flavors you like!
Roasted garlic is one of the most delicious flavors ever. Ever! It doesn’t at all resemble the strong, pungent taste of raw or even sautéed garlic. It’s smooth and creamy and utterly delectable. It’s so good, you could eat the roasted cloves whole and alone, if you wanted to. But I usually use them in pasta dishes, or as a pizza topping.
It takes a bit of time to roast garlic, but the prep time is fairly minimal. The oven does the rest. Give it a try. Follow these step-by-step instructions, and in 40-45 minutes, you’ll have an entire head of melty, delicious roasted garlic to use however you want.
Posole is a type of corn soaked in powdered lime and water. Hominy is often used in its stead, as traditional posole is not generally commercially available. Hominy is softer and milder than true posole, but is perfectly acceptable in this dish. Many people prepare posole stew with pork. Other common ingredients include cabbage, radishes, beans, and squash. I make posole the way my dad taught me—with large chunks of chicken, plenty of green chiles, and some jalapenos to spice it up. I also use a can of fire roasted diced tomatoes to add some color to the dish, though my dad has taken that element out of his recipe. He’s also started buying packages of Bueno frozen green chiles, one mild and one hot, instead of canned. As I live in the Pacific Northwest, I’m stuck with canned, and even those (because I buy 28 oz. cans) have to be purchased in the Southwest and hauled back to Washington state. I buy Hatch, which come from southern New Mexico, a region and town well-known for its green chiles and annual festival. But any canned green chiles will do. I’ve never made posole with fresh green chiles because it would take far too many, and I refuse to roast, de-seed, and chop for hours on end! Feel free to try it, however. The only thing I insist, is that you cut the chicken into LARGE chunks!! It’s not the same with small cubes of meat floating around!
Note: If you don’t like your food spicy, omit the jalapenos, or use a smaller amount. (more…)
This isn’t a very wintery drink, but when the sun peeked after a wind and rain storm last week, I was inspired to look forward to spring. Yeah, I know, it isn’t even technically winter yet, but a girl can dream, can’t she? So, here’s to a little looking forward to spring cheer. Sit yourself in front of a sunny window, ignore the snow, cold temperatures, dormant garden, and whatever other unpleasantries winter brings to your part, and pretend the baby birds are chirping, the bulbs are in full bloom, and new shoots of grass are green and vibrant in the warm sun.
Note: I’ve made this drink without alcohol, but if you want to spike it, I suggest using Vodka, as it doesn’t impart a lot of flavor. Mix in 2-3 ounces, depending on how big of a glass you’re using. (more…)
We used to have the best pizza joint EVER. I say “used to” because they closed sometime last month. The family that originally owned the place, sold it to a very nice young couple last year, and at first my husband and I were hesitant to try it, but the new owners assured everyone that though they’d changed the names of the pizzas, the recipes were the same. So, we went down there and had our usual pepperoni and fresh garlic pie. Sure enough, it tasted like the same great recipe, and while we were undergoing our kitchen remodel, we spent one night a week down there eating pizza and drinking beer. We quickly became regulars. The owners knew our names. They gave us free bread sticks while we waited. Then, we started spending more time in Colorado, bought a house there, and started hoarding our money so we could eventually move. It’d been several months since we’d visited the pizza shop, and a few weeks ago, when we stopped by, a For Sale sign was in the window. We tried another joint down the street, but it wasn’t the same. It wasn’t even close. So, I set out to make my own Pepperoni and Fresh Garlic Pizza that tasted similar to the recipe used by our favorite departed pizza place. I’m still working on it, but this recipe is close.
I call this “Farmhouse Salad” because I used an aged Farmhouse White Cheddar Cheese to make the cheese sticks that top the dish. Also, I think the word “farmhouse” somehow conjures a feeling of coziness and comfort, and this salad definitely lives up to that. The warm, gooey cheese sticks, sautéed apples, toasted pecans, and honey mustard vinaigrette are comfy, homey foods for those cool fall and winter days.
I made this salad as a light main dish. If you need a more substantial dinner with plenty of protein, however, it would make a great side salad. Pair it with roasted chicken or pork tenderloin, perhaps a loaf of country bread on the side, and you’d have a great, full meal. (more…)