Isn’t this moroccan salad, with carrots and chickpeas, a stunner? It has dried figs, toasted almonds, mint, dill, a cumin vinaigrette… all good stuff, so healthy for you. That’s not the usual recipe here, but my Sunday Supper friend Amanda is relocating, on the move, so I’m guest posting today at her site, Maroc Mama.
But right now she’s on a much deserved vacation in Puerto Vallarta, sipping margaritas and doing absolutely nothing. Good for her.
If you’re wondering about the roasted asparagus and avocado panzanella salad you have before your eyes, thinking how good it would be to have it for lunch today or tomorrow with some grilled meat, let me tell you, you need to head over right now to Bea’s site, The Not So Cheesy Kitchen, and see my guest post.
The story behind that food blog is interesting and amazing at the same time. And so is Bea, the writer and cook behind it.
Her two daughters have a rare condition of dairy intolerance, which you can read about there, and she not only adapted the household diet to avoid all dairy, but also spends time researching and trying out recipes like dairy-free flan, oatmeal cookies, or pecan pancakes!. Now that’s what I consider an awesome thing to do.
Don’t you just love recipes that use up leftover or stale bread? I know I do.
So head over to The Not So Cheesy Kitchen, check out the recipe, and snoop around for a while. You’ll find some crazy interesting recipes that are dairy-free. Have a great time and say hi to Bea for me!
This is a favorite cake of late, and it’s a treat to be guest posting it at Tara’s blog, Noshing with the Nolands.
I’m sure you remember the citrus cake with limoncello glaze? Well, that was me doing my first post over there. It turns out that it’s a cake again!
With apples, raisins and a mysterious ingredient…
One of the best perks, hands down, of being a food blogger is having virtual friends like Tara. She will take care of any question and idea you might have. She’s a reliable blogger too, with an enormous talent.In case you never snooped around her blog before, check the blue hawaiian bundt cake, or the morels in cream sauce with peas.
And check out the recipe for this brewed apple raisin cake while you’re there.
For me, there’s no better way to eat this brown butter date and pecan loaf than toasted. All the smoky goodness of the nutty butter, medjool dates and brown sugar intensify. And that’s good. And there’s a subtle wonderful aroma filling the kitchen.
New England clam chowder
Yield 8 servings
- 1/2 pound of chopped bacon or salt pork. (You're choice on what you want to use, but I find that the bacon makes it taste better.)
- 1 large or 1 3/4 cup diced onion (use yellow if you can...it's sweeter)
- 1 stick of real butter. (Please don't use margarine or I'll pitch a fit)
- 1/4 cup diced celery. (Some people don't like small chunks of celery, so you can substitute celery salt if desired)
- 3 large cans of clams (whole or minced...your choice...and, please, do not drain juice)
- 1 large package/box/can of chicken broth
- 1 pound of diced potatoes (you can use regular, but I prefer small Red potatoes)
- 2 1/2 cups of milk
- 6 tbsp of flour
- 1/2 tsp Thyme
- 1/2 tsp ground black pepper
- Salt to taste (added before served)
- Start boiling the potatoes and when they are soft, set aside. SAVE the potato water (do not drain).
- In a large pot, add 1/2 stick of butter and add bacon. Saute until crispy brown. Again, do not drain.
- Add onions and continue sauteing until translucent.
- Add flour and mix well.
- Add package of chicken broth, milk, clams (with the juice), thyme, pepper, and boiled potatoes (with the potato water).
- Add remaining 1/2 stick of butter. Let simmer for about 30 minutes and serve hot. Don't forget to add salt, if desired.For an added touch, you can add crisp bacon and/or parsley on top of the clam chowder after you ladle it into a bowl. Of course, you cannot forget the crackers!
Good morning everyone. See this gorgeous coconut lime cake, with a drippy frostingand lime wedges on top? Well, it turns out my friend Lora of Savoring Italy is taking a vacation in Italy with her family, and while she soaks up the sun and eats all that wonderful pasta , I’m guest posting over at her place with this cake.
Are you sure you’re ready for a summer full of paletas and popsicles? This graham cracker cinnamon paletas were made especially for you.