Food Archives Last night in a rush to prepare dinner, I made one of my fairly standard go to meals; but it always comes out different. I call it “Kitchen Sink Soup” because everything I can find in my kitchen typically goes into it, except the kitchen sink… Before we ate, I took a picture of my bowl (it was so pretty!!) and quickly put it up on Facebook and of course, you all wanted the recipe and of course I want to share it with you! Like I said on Facebook, this soup is more of an idea than a recipe that should be followed to the T so feel free to change it up as you and your tastebuds see fit. Oh, by the way, when I make (any) soup I make a GIANT pot so we can have leftovers for the next day.
Recipes - Utah County Extension - extension.usu.edu USU Links >> All Publications Extension Programs Recipes Home › Family & Consumer Science › Food Preservation & Canning › Recipes Low-Sugar or No Sugar Jams Recipes using Pomona Pectin Generic Salsa Salsa Recipes for Canning Fresh Salsa Recipes (not for canning) Canned Lemon Curd Frozen Lemon Curd Zucchini Relish Strawberry Lemonade Concentrate Banana Bread Bake-off Recipes Zucchini Bread Bake-off Recipes Utah State University is an affirmative action/equal opportunity institution. © 2014 Utah State University Recipes The Domestic Man | Gluten-free & Paleo-friendly recipes, inspired by traditional & international cuisines. New recipes every Tuesday.
Modern Paleo: Modern Paleo Principles By Diana Hsieh Last Update: 14 March 2010 A "paleo" approach to health uses the evolutionary history of homo sapiens, plus the best of modern science, as a broad framework for guiding daily choices about diet, fitness, medicine, and supplementation. Importantly, the paleo approach is an ever-evolving framework of principles for living well, not dogma written in stone by any supposed authority. The following recommendations represent my own grasp of the best practices of the paleo approach to nutrition, fitness, and supplementation. — Diana Hsieh (Ph.D, Philosophy) Modern Paleo Principles: A Work-In-Progress These principles are in a rough order of importance. For further readings relevant to a bullet point, click on "[+/-]" link.
blog – The Foodee Project Thursday: Flipnotics & Bar Chi Matt’s dad is coming in this weekend and so we wanted to get an earlier start on our last full workday. We headed over to Flipnotics, a 2nd story coffee shop just south of Lake Austin, to put some ideas down on paper. After leftover ”okra gruel” we watched game 5 the SF Giants vs. Matt, Scott and I went out for a celebratory dinner at Barchi downtown. Friday: Austin City Limits Festival Today was the kickoff for Austin City Limits and we were excited to be a part of our first music festival. We scanned in with our wristbands and were welcomed in to a sea of 8 stages and roughly 70,000 people. Nonetheless, our day was very successful and we enjoyed our first trip to ACL. Saturday: Lambert’s and Midnight Cowboy Even after the late night at ACL Matt and I set our alarm early to go check out the local goodness at the Guad & 4th Farmers market. But it didn’t. Sunday: Abel’s on the Lake
Goat Cheese Making Basics Goat cheese making was never a hobby I anticipated taking an interest in during my younger years. In fact, I was nearly forty years old before I ever tasted goat cheese, and the first that I tasted was...my own! That's right--I never tasted goat cheese until I made it myself. It was love at first bite, and since I had my own goats, I made cheese regularly, mostly chevre, at least every other day during that first milking season. Since then, I've gained much more experience in both making and tasting different varieties, though I still think homemade cheese tastes better than any I've ever bought! History of Cheese Making As far as history is concerned, goat cheese making was likely one of the first processes developed by nomadic cultures for preserving food. Thought to have first been discovered "accidentally" when people ate the solid particles from curdled milk which had been stored in a bag fashioned from an animal stomach, cheese making has evolved into a highly precise methodology.
Delighted Momma 5 Fruits and Veggies You've Been Eating Wrong If you're anything like us, you would eat a lot more beets, pomegranates, and kiwis if you could just figure out an easy way to prep them. Luckily, some of our favorite food blogs have come up with pretty ingenious ways to simplify the process. Take a look, then try these tricks for yourself: Mandarin Oranges "I love how peeling an orange gives me sticky hands," said no one, ever. Which is why we're obsessed with this mess-free method from JewelPie. Just use a paring knife to slice off either end, cut a slit in the orange peel, and roll the whole thing out in a strip. MORE: 4 Genius Ways to Mix Orange and Fennel Beets Raise your hand if you know how to cook beets. MORE: 5 Beet Smoothies We Want to Drink ASAP Pomegranates If you've ever cut a pomegranate in half, then you know that it gets the job done—but there are some casualties along the way (R.I.P., cute T-shirt that got stained with pomegranate juice). MORE: 4 Low-Cal Pomegranate Snacks MORE: 6 Yummy Takes on Avocado Toast