Reactions to story from 101 Cookbooks - Healthy Recipe Journal

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  Marketing on Sunday, for a change

  http://www.craftypod.com/?p=510
  89 days ago in CraftyPod · Authority: 221

  Another new farmer’s market this weekend - K. and I checked out the Sunday market at Orenco Station. It’s definitely picturesque, but much like our last visit to Hillsboro - mostly crafts, a few fruit sellers, and for the most part, one vegetable vendor. Huh. What’s up with this?! That veggie booth was absolutely hopping. Our purchases there were a little prosaic this week (they didn’t have a lot of variety), so I won’t photo them. Instead, you should look at the delights Sally posted about from the Beaverton market. Where we are going next weekend! Cherries have finally come down a bit in price, though, so I scored some beautiful Bings. Have you seen the super-ingenious method for pitting cherries at 101 Cookbooks? Nectarines are here, too - not that I really like them. But they’re exciting as a harbinger of peaches to come. Since we were right near New Seasons (a Portland treasure), we were able to stop in and get some other local foodstuffs. And enjoy the amazing flowers. . . . And when we got back home, I made us The Pioneer Woman’s Blueberry Yogurt Smoothies. Which are absolutely swooningly good.
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  She: Sweets of sorts

  http://heshechewchew.blogspot.com/2008/06/she-sweets-of-sort...
  101 days ago in He She Chew Chew · Authority: 1

  Right now I'm waiting 2 hours for one type of sweets to freeze, and for another to cool. Figured I'd spend the time by letting you know what I was up to...First, I have been eating a TON of cherries. Its cherry season here, and I have never before been so enamoured with the fruit. But after three weeks of the red stuff, some of the farmers at the market have been picking stuff that is ripe right then, so it won't last as long. We bought 4 lbs of cherries this week for just a few bucks and I was determined to do something with them. Besides pit them. that is. I made Mark do the dirty work since we couldn't find a cherry pitter. However, I just read a tip: you can use a straw to pit cherries. Yes! You take off the stem, then poke the straw thru that end, and it will push out the pit on the other side. Nifty. Anyways, I didn't want to make a cherry pie. The crust is always so heavy and not that good for you. I found a Macaroon Cherry Tart Recipe from 101cookbooks blogger. Instead of a traditional crust, it uses a lot of coconut and egg whites, so it is marginally better for you. It smells awesome, and I've had to remind Mark twice to let it actually cool! On the other hand, I'm freezing my new rocket pops! I bought a set of three tovolo rocket pops that let you layer flavors. I've been looking at these and the pig/icecream sandwich presses they have for a long time. Of course, the real kicker was the pudding I picked up for it. I wanted that fat free, sugar free jello pudding you can get--makes it preeeetty guilt free as a treat.All day on our list of errands I would cry "pudding!" in a cosby accent. Its silly, but Mark started picking it up, too. We were walking around the grocery store barking "pudding!"...anyways. I couldn't find anything but a few boring flavors. I got bananna and chocolate, of course, but besides cheesecake or pistachio (eeeeh) there was nothing but vanilla! What is that about? What about all the funky jello from my childhood? Sigh...
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  This salsa is great! Can I have the recipe?

  http://goodfoodhunting.wordpress.com/2008/06/29/this-salsa-i...
  102 days ago in Good Food Hunting · Authority: 3

  I hosted a baby shower on Saturday for my best friend who is having a girl in August.  I had hoped to make a great spread of tasty appetizers but space and time being a premium this week, I went with veggie trays, cake from Sam’s Club and cheese and crackers instead. But no party hosted by me is complete without something homemade.  A few weeks ago, I came across a recipe at 101 Cookbooks for a Cherry Macaroon Tart that sounded interesting and with Michigan being a big cherry growing state, figured I could get my hands on some nice fresh sweet cherries without much effort.  The cherries I did find were a little more tart than sweet but the tart was still pretty good. A lot was eaten at the shower and my dad was chowing on the leftovers today. I knew I’d have some down time during the baking of the tart and decided I’d make some salsa too. I have a spinach dip I’m kind of famous for but didn’t have a food processor on hand for that.  Salsa only requires a knife and cutting board, which I did have. Oh, and this salsa required a can opener. At the shower, I’m talking with some old friends and one says “I have to get the recipe for this from you.” I said okay, but its really hard and time consuming. What you gotta do is…. a. chop up 1/2 a red onion b. chop up 1 red bell pepper c. Open a can of corn, a can of black beans, a can of fire-roasted tomatoes. Drain/rinse (beans). Dump all of the above in a bowl.  Squeeze some lime juice over the veggies, add some chopped garlic and as much cilantro as you like plus a little salt and pepper. Mix it up. Add chopped jalapenos as desired. DONE! Now, for the garlic, I actually sprinkled the salt over the chopped garlic then used the side of my knife to mash it in to a paste.  I let it all sit in the fridge overnight then adjusted the lime juice in the morning. And I bought an avocado thinking I might dice that up and add it right before the shower. But then I didn’t so instead I’ll eat that avocado all by myself tomorrow with tuna over my salad, for lunch. Easy-peasy salsa-reasy! You could of course use fresh tomatoes if desired.  This “concept” for this salsa came about as I was packing up the pantry in anticipation of moving.  I just held out the cans of beans, corn and tomatoes.  And of course, tomato pickens’ are slim at the moment, what with all the deadly salmonella running around. Or not.  Or running around, not on tomatoes.
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  Recipe Roundup: Cherries

  http://www.foodieview.com/blog/2008/06/23/recipe-roundup-che...
  109 days ago in FoodieView Blog · Authority: 24

  by Brilynn of Jumbo Empanadas Photo by Helen of Tartlette I confess, I have an ulterior motive for choosing to turn the spotlight on cherries for my recipe round up. Sure there are lots of summer fruit coming into season right now, but my heart belongs to cherries. You see, ever since I was born I have spent a part of every summer in my Grandparents cherry orchard. As soon as I was old enough to do more than sit in my crib and pop cherries in my mouth, (which I wouldn’t stop doing unless they were removed from my reach) I was put to work picking, sorting or selling cherries. Working in an orchard means getting up early to pick while it’s still cool and then spending the rest of the day sorting and selling the cherries you picked in the morning. Despite the hard work, I’ve always loved cherry season because it means family time. The orchard belongs to my Grandparents and is run entirely by family and some very helpful friends. I have fond memories of picking cherries in the orchard on hot summer days, sitting on a ladder with a harness and basket, surrounded by clumps of enormous bing cherries and trying to spit the pits at my cousins on the ladders nearby. When it was time to come in for lunch someone would ring a giant schoolbell to signal us to the table. Everyone would grab a plate and some bread or a roll and fix themselves a sandwich from plates of coldcuts, cheese and veggies. I’d better stop now before I travel any further down memory lane, if you get me started I’ll go on for days. Anyways, all of this is to say that I have cherry juice in my blood I will never tire of this gorgeous fruit. As such I’m always looking for different ways to use cherries in cooking and baking although I must admit, I eat most of them straight off the tree just as they are, (or out of the freezer for a frozen treat!) So I’ve scoured the internet and found some delicious sounding cherry recipes that I can’t wait to try out in a couple weeks when it becomes cherry season in Ontario. Photo by Elise of Simply Recipes How about we start with a refreshing cherry beverage and what could be better than a Cherry Mojito? The folks at Yum Sugar came up with this delicious twist on the classic mojito and I think it sounds amazing! I would probably stay true to the mojito and use rum in my version of it, but what can I say, I just prefer rum. If you like your cherries in baked goods, there are lots of those to go around. Helen of Tartelette shows off some beautiful Cherry Orange Blossom Cakes and makes them extra cute by baking them in mini herb pots lined with parchment paper. You can always count on Helen to come up with the best recipes and have stunning photography to accompany them. Moving right along from cakes to tarts we have a Macaroon Cherry Tart Recipe from Heidi of 101 Cookbooks. Heidi claims that despite how good it looks, this tart is also extremely simple to put together and not at all fussy. It has a press-in-pan crust and combines the flavour of cherries, coconut and brown sugar. I’m definitely lined up for a slice of this one. Anyone who has read my blog recently knows that I’m currently obsessed with ice cream and various other frozen concoctions so when I saw that Elise of Simply Recipes had made a Cherry Ice Cream with Chocolate Chips I knew immediately it was going on my list of ice creams to make. You can never go wrong with the combo of chocolate and cherries and the colour of that ice cream is phenomenal! Photo by Joe of Culinary in the Country If you’d like to try your cherries in a savoury dish, Joe from Culinary in the Country has got you covered with mouthwatering Grilled Tilapia with Cherry Salsa. Joe did almost a week of cherry recipes and has some sweets as well, including a Black Forest Cherry Cheesecake. His site is definitely a good one to check out. Should you be fortunate enough to receive a large quantity of cherries and aren’t sure what to do with them, I suggest David Lebovitz’s No Recipe Cherry Jam. He doesn’t promise it won’t get messy, but does provide some guidelines on how to turn your cherries into fabulous jam. Cherry jam is a wonderful creation that you rarely see in stores so make it if you have the chance, I assure you it will be a hit! If you can’t wait for cherry season and want to feast your eyes on some beauties, check out the amazing photography by Matt of MattBites. Although I should warn you, it will leave you craving cherries more than ever! Now I don’t know about the rest of you, but my supply of cherries from the freezer has long since dried up and I can’t wait for the arrival of this season! Happy eating! As always, you can find many more mouthwatering cherry recipes on the Foodieview Recipe Search Engine. And to find out more about Brilynn and her Go Big or Go Home philosophy, check out her blog, Jumbo Empanadas.
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  A Green Baby Shower for my favorite Granola Gal

  http://thefabmissb.blogspot.com/2008/06/green-baby-shower-fo...
  127 days ago in The Fab Miss B · Authority: 14

  I just heard the happy news that one of my dearest friends, Sarah, is expecting! And my delight multiplied when I found that she and I will both be in Minnesota at the same time in July! Katie suggested a summer shower and now we're busy making plans. Sarah wants an eco-friendly shower that reflects her and her partner's green lifestyle. Since they won't yet know the sex of the baby, she requested a gender neutral theme to include greens and oranges. These chic nature inspired, easy to personalize invitations from TinyPrints.com seemed like just the thing. We've already enlisted my talented Mum to plan a menu of local, organic and vegetarian delicacies that would make Alice Waters proud. Mom has also volunteered her backyard for the shin dig, bless her heart, and directed me to a recent baby shower menu on the excellent cooking blog 101 Cookbooks. I also love the idea of these green frosted cupcakes, which look to me like beautiful heads of lettuce. What could be more perfect for a party that's all about "green" and "baby"? For eco-friendly favors, I think a packet of wild flower seeds would be the perfect thing. I'm imagining packing them in handmade tissue paper pouches like these? Instead of balloons, crepe paper bottles and plastic pink and blue booties, how about floral arrangements in recycled tea tins? I've already got a stash of vintage ones like these... Instead of landfill destined paper napkins and plates, pretty linen and china. I'd love to make something myself for the new mom and baby, but if I run out of time, these beautiful handmade organic cotton baby blankets from Organic Quilt Company are definitely on my shopping list.
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  Heather’s Farro

  http://www.thecookshangout.com/blog/?p=285
  140 days ago in The Cooks Hangout · Authority: 1

  A number of you emailed me about the farro platter pictured in the baby shower post from last Sunday (apparently a least some of you aren't tired of grains and peas yet ;). While there are a few different components at play here, the great thing about it was being able to prep it two days in advance. This left me free to do other things the day of the celebration - like sleep in. What's in it? I used farro as the base along with my favorite citrus dressing, roasted spring onions, yellow split peas, fresh peas, a bit of mixed salad greens, and a touch of goat cheese. I see some chives snuck into the photo as well. For those of you looking for a quick, on-the-fly meal, this isn't it. That is unless you have the components prepped (i.e. the dressing, the farro cooked, etc). If this is the case, you're golden, and you can throw everything together in a flash. One other important thing to remember - you can remix a salad like this a thousand different ways to suit your tastes or season. A month or so from now I might trade the salad greens for basil leaves and use tiny, roasted, yellow tomatoes in place of the spring onions. that being said, the dark roasted, caramelized spring onions I used this time around added a depth to this salad that was hard to beat. Can't find farro? No worries. You can certainly use wheat berries or pearl barley as the base, millet might be a tasty choice as well. Continue reading Heather's Farro...
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  Heather’s Farro

  http://www.choicecooking-recipes.com/2008/05/22/heathers-far...
  140 days ago in Choice Cooking Recipes · Authority: 5

  A number of you emailed me about the farro platter pictured in the baby shower post from last Sunday (apparently a least some of you aren't tired of grains and peas yet ;). While there are a few different components at play here, the great thing about it was being able to prep it two days in advance. This left me free to do other things the day of the celebration - like sleep in. What's in it? I used farro as the base along with my favorite citrus dressing, roasted spring onions, yellow split peas, fresh peas, a bit of mixed salad greens, and a touch of goat cheese. I see some chives snuck into the photo as well. For those of you looking for a quick, on-the-fly meal, this isn't it. That is unless you have the components prepped (i.e. the dressing, the farro cooked, etc). If this is the case, you're golden, and you can throw everything together in a flash. One other important thing to remember - you can remix a salad like this a thousand different ways to suit your tastes or season. A month or so from now I might trade the salad greens for basil leaves and use tiny, roasted, yellow tomatoes in place of the spring onions. that being said, the dark roasted, caramelized spring onions I used this time around added a depth to this salad that was hard to beat. Can't find farro? No worries. You can certainly use wheat berries or pearl barley as the base, millet might be a tasty choice as well. Continue reading Heather's Farro...

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