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In keeping with my eclectic taste (no pun intended): The other dark meat
The other dark meat: Raccoon is making it to the table By Lee Hill Kavanaugh | Kansas City Star He rolls into the parking lot of Leon's Thriftway in an old, maroon Impala with a trunk full of frozen meat. Raccoon — the other dark meat. In five minutes, Montrose, Mo., trapper Larry Brownsberger is sold out in the lot at 39th Street and Kensington Avenue.Cooking with my Grandmothers
So I was with the grandmothers today so I could finally learn how to cook Haitian and Vietnamese meals. I learned how to make Griot, which is a staple Haitian meal that's made with Fried Plantains, Fried chunks of pork and it's served with something called Pikleze, which is basically a really spicy coleslaw, and rice & beans. I also learned how to make Vietnamese Spring Rolls, Beef Noodle Pho, and Go Ro Ti.
Spring Vegetable Paella
Just in time for spring! What so great about this dish it provides loads of nutrients from the vegatables. It’s quick and easy to make!Gardening in the month of September
Ok, so since September's just around the corner ... I wanted to post the September Calendar for you guys. =D
Here are a few gardening tasks and projects that you can do this month to help keep your garden looking it's best for the rest of this season, and prepare for the long cold winter and upcoming spring.
Roasted Salmon with Cucumber Tomato Dill Salad
A simple quick light summer dish that's perfect for lunch. Part of this recipe can be made in advance. It's also great for dinner.
A new effort to help shoppers stay healthy: Country of Origin Labeling
A new effort to help shoppers stay healthy http://www.pressofatlanticcity.com/113/story/277025.html Published: Monday, October 06, 2008 Press and wire reports WASHINGTON - No more wondering where your hamburger came from, or where your lettuce and tomatoes were grown: Shoppers can now see lots more foods labeled with the country of origin. It's a law years in the making but timely, as China's milk scandal and the recent salmonella-tainted Mexican peppers prompt growing concern over the safety of imported foods. Still, hold the import-bashing: Numerous outbreaks in recent years have come from U.S.-produced foods, like spinach grown in California.Beef and NO bean enchiladas soooooooooooo EZ it's scarey....
1 1/2 lbs. of ground chuck 1 big can and 1 little can of enchilada sauce (not the cheap crap) 1 bag of finely shredded cheddar cheese 1 can of 'NO' bean beans.............just look for it......it's there.. 1 'thing' of sour cream.....the real stuff, fat free..whatever turns your crank..Recipe: Spinach lasagna with sun-dried tomato sauce
SERVES 8 Ingredients 2 tablespoons plus 2 teaspoons olive oil 1 1/2 tablespoons all-purpose (plain) flour 2 garlic cloves, minced 1 cup plain soy milk (soya milk) 1 cup vegetable stock 2 green (spring) onions, including tender green tops, sliced 1/2 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped 10 ounces fresh cremini or shiitake mushrooms, sliced 1 shallot, minced tablespoon chopped fresh flat-leaf (Italian) parsley 1/4 teaspoon salt 6 cups baby spinach leaves, chopped 2 cups fat-free ricotta cheese 3/4 cup grated Parmesan cheese 1 egg white 12 no-boil spinach lasagna sheets, about 7 by 3 1/2 inches 1 tablespoon chopped fresh basil Directions In a saucepan, heat the 2 tablespoons olive oil over medium-high heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly. Add the garlic and continue to whisk until the garlic is fragrant, about 30 seconds.PITTA
PITTA 1. Warm the pitta breads under the grill or in the oven. Cut each pitta in half to make 2 pouches.Baby Spinach Salad With Raspberry Vinaigrette
The best part of spring and summer, in my opinion, is the array of berries. I just can't seem to get enough during the season. Even though they are available year round, they just don't taste the same.
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