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"Seasons" March Events

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Thanks Rachael, for sending this information! —————————— Monday, March 1st – 6:00 – 8:00 PM Seasons Bistro, Winebar & Catering Women and Wine Every Monday at Seasons we will be featuring Women and Wine. Come alone and meet your neighbors or bring a friend and learn about different featured wine and cheese pairings. Cost-$15.00 per person Thursday, March 4th – Closed from 5pm on for private party! Friday, March 5th – 6:00 – 9:00 PM Seasons Bistro, Winebar & Catering Live Music with Michael Laky & Dinner Specials Monday, March 8th – 6:00 – 8:00 PM Women and Wine Every Monday at Seasons we will be featuring Women and Wine. Come alone or bring a friend and learn about different featured wine and cheese pairings. Cost-$15.00 per person Friday, March 12th – 6:00 – 9:00 PM Seasons Bistro, Winebar & Catering Live Music & Dinner Specials Monday, March 15th – 6:00 – 8:00 PM Seasons Bistro, Winebar & Catering Women and Wine Every Monday at Seasons we will be featuring women and wine. Come alone or bring a friend and learn about different featured wine and cheese pairings. Cost-$15.00 per person Wednesday, March 17th – 11AM-8PM Happy St. Patrick’s Day! Bangers & Mashed Potatoes Take $2.00 …

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Vegetable Curry

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This wonderful recipe came from Martha Stewart’s little Back to Basics book. Of course when made by me there are less steps,and fewer ingredients. I am sure it tastes just as good as the original recipe, but then again how would I know? I did it my way… Ingredients 2-inch piece of fresh ginger 5 garlic cloves peeled 1/4 cup water 2 tablespoons olive oil 1 teaspoon mustard powder 1 teaspoon ground cumin 2 large cans (28 ounce) diced tomatoes 2 med red potatoes, sliced salt and pepper to taste 1 head cauliflower cut into florets 1/2 pound summer squash or zucchini cut lengthwise 1 cup water 3 cups cooked rice for serving In a food processor puree ginger and garlic with 1/4 cup of water until mostly smooth In a large saucepan heat the olive oil over medium high heat , add the mustard and cumin and cook until fragrant, just a minute. Add the pureed mixture and heat on med-low until most of the liquid has evaporated , scraping the bottom bits, for approx. 5-7 minutes Add the potatoes and tomatoes and season with the salt and pepper. Increase the heat and boil until the potatoes are tender, about 10 minutes. Add the cauliflower and squash, 1 cup of water and…

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Cupcake meetup 3-5 today at Cupcake, Minneapolis

I tried to blog from the plane, got a post almost dine but then couldn’t seem to get it posted. Just a reminder that there’s a Cupcakes Take the Cake meetup today from 3-5 at Cupcake, 3338 University Avenue Southeast, Minneapolis. I dream about their s’mores cupcake. www.cup-cake.com I’m sad I won’t be around for the opening of Cake Eater Bakery but hear that a very cool artist is doing art for them and look forward to holding a meetup there this summer. See www.cakeeaterbakery.con for the latest news.

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Homemade Glazed Doughnuts

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Let me begin this post by saying how excited I am to share this doughnut recipe with you. What can I say? Doughnuts are exciting. They thrill me to the bone. Second, let me lay one thing out on the table: Making good, raised doughnuts at home is not as easy as you’d think . For years (yes, you heard me) I tried in vain to make the perfect homemade doughnut—not just a fat, bready wad of fried dough with a sweet glaze, but a delicate, light ring of love with a slightly crispy surface and a wonderful flavor. Like “those doughtnuts”, and I don’t mean Krispy Kreme. I mean the doughnuts sold at the tiny doughnut dive in our small town. They’re the best raised doughnuts in the world. The shop is owned by an older resident of our town whose temperament can range from kind, welcoming, and gracious to a complete mirror of a certain soup purveyor in a certain long-running series starring a certain man with the last name of Seinfeld. Think I’m kidding? The doughnut guy in our town once made my summer babysitter…

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Market Scene: Winter Farmers’ Market, Wayland, Massachusetts

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[ Photographs: Penny Cherubino ] This year, shoppers have have been finding some of their favorite farmers and food vendors scattered among the tropical plants inside the greenhouses at Russell’s Garden Center in Wayland, Massachusetts. Each Saturday, 25 vendors or more set up shop at the Wayland Winter Farmers’ Market. Russell’s hosts the Wayland Farmers’ Market during the summer season. This year, Market Manager, Peg Mallett said the idea of a winter market came up as the summer market was ending. Besides farms selling meat and cheese, Mallett was able to get winter market committments from a few farmers with an ample supply of root vegetables, and some who were actively growing lettuces, greens and herbs. Farmer Michael Docter from Winter Moon Farm in Hadley, MA was a perfect fit. He specializes in organic winter crops- carrots, beets, parsnips, turnips, potatoes, and radishes. Red Fire Farm was on hand with herbs, lettuces, and greens in addition to root vegetables, onions, and eggs. Cravings for local greens had people lined up at their scales all morning. Red Fire is no stranger to winter markets, they even have a winter CSA. This customer was disappointed that some cuts of lamb from Windsong Farm in Harvard MA had already sold out. The morning …

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Ask the Internet: Pink Foods and Recipes?

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Today’s hue-larious (sorry) question comes from reader Eleonora: Q: I have a girls’ night in coming up and I would like to have some PINK food on the table! So far I have apple and beetroot juice (purchased, perhaps not that cheap at £3 per bottle) and beetroot risotto. Maybe something based on prawns? Rhubarb? Ideas welcome! A: Wow. This one’s a toughy. Red foods are fairly easy to come by, but pink ones are a little harder. Strawberry Mousse would definitely work as a dessert, and this Summer Borscht could make a good starter course. Red cabbage has more of a purple tint, but mixed with apples it might lighten up. I wonder if you could make Ina Garten’s Orange Yogurt with a little pomegranate juice? (If all else fails, a pack of McCormick’s neon food coloring can work wonders. Pink eggs, anyone?) Readers, how about you? Do you know of any pink foods for Eleonora? The comment section is ready and waiting. Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune

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Book Review: A Year of Wine by Tyler Coleman

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Review by Brooke Cheshier. When I first slipped into A Year of Wine: Perfect Pairings, Great Buys, and What to Sip for Each Season , I worried it would be too formulaic. I am drawn toward in-depth histories (anything by the Kladstrups), poetic memoirs (Dorothy Gaiter and John Brecher’s Love by the Glass springs to mind), and basically any book that feeds me my wine knowledge indirectly, though story, instead of through instruction. Since I evidently don’t like to know I’m receiving an education, I wasn’t sure how I was going to feel about what was basically a one-year manual for wine drinking. I thought that Tyler Colman, aka Dr. Vino , was going to tell me exactly what to drink. In what months. And for what occasion. What I found as I turned through the pages – and the seasons – was a wine drinking guide, full of suggestions (many specific) to amplify any and every wine drinking situation. Colman covers his bases and somehow manages to provide structure for a book (Winter/Spring/Summer/Fall. Jan. – Dec.) that falls far short of formulaic. He provides the reader with everything from a basic overview of…

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Answers and Winners!

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Great job, everyone! Here are the winners of yesterday’s quiz. I’m sorry about the delay, but there were a couple of tricky ones and had to make doubly sure I was selecting the right winners. The first person to correctly answer all questions was… #2 Marcy . Wow, Marcy—you’re fast, woman! Congrats, dear. The second person to correclty answer all questions was… #12 Andi . Great job, Andi! The following three people got the answers right and were chosen randomly: #37 Tracy Krieg #394 Casey (The Baker Bee) #825 Lee I. Congrats, winners! Contact prizes@thepioneerwoman.com to claim your loot. 1. Name the following Molly Ringwald movies: a: b: c: ANSWER: Pretty in Pink, Sixteen Candles, The Breakfast Club

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Beauty Products I Use (Eco and Animal Friendly) – Environmental Working Group ROCKS!

I received the following from a reader: I would love to see more beauty product reviews and info. I’m always looking for a great new shampoo/body wash/etc… and I trust you to find the healthiest stuff. First of all, thank you for your confidence and trust. That warms my heart. And, thanks for making your request – it’s a great one! OK! Beauty stuff! Better yet… Eco & Animal Friendly Beauty stuff! I’m a true girly girl at heart. I love makeup and beauty goodies. It all started back when my mom let me wear purple eyeshadow to school when I was about 12 years old. I was hooked. When I was growing up, you could stick me in a makeup department for hours and I was happy as heck. However, these days there aren’t many makeup departments that make my list though. Too bad there weren’t great healthy products back then! Now that I’m aware of the toxins present in most beauty products which not only harm animals with testing, but that are also destroying our environment, I’ve become uber selective with what touches my face, hair and body. Before we begin with …

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Beat the Summer Warmth with Crock Pot Cooking

When the weather outside warms up, the kitchen can be a terrible place to be. There are many things you can do however, when it comes to cooking a nice home made meal that doesn’t require traditional stove top or oven cooking. Learn to utilize some of the lesser heat producing equipment in your kitchen, such as the crock pot, in order to truly beat the summer heat and keep your cool while preparing a nice hot meal for friends and family. So, how does crock pot cooking really help beat the heat? Simply put, the crock pot in and of itself puts off far less heat when cooking than an oven or stove top. This is the first and possibly the best reason to utilize the crock pot in your summer meal planning. You should also consider the fact that by not heating the house by using your stove top or oven you are also preventing your air conditioning (or other cooling methods) from working overtime in order to compensate for the additional heat that other cooking methods introduce. This makes crock pot cooking a win-win situation as the costs involved in operating a crock pot are far less than the costs involved in operating a stove or oven in general. Whether electric or gas, your stove and oven are often serious energy hogs. Add to that the fact that you are not raising the temperature in your home by traditional means of cooking and you are using even less electricity. Unfortunately for most, the general consensus has been that crock pots were meant for comfort foods and hearty winter meals. The truth is that the crock pot should be one of your best loved and most often utilized cooking methods if you can manage it. When it comes to cooking with a crock pot, the options are almost limitless. Almost anything that can be baked can be made in the crock pot and many, many more wonderful and enticing meals and treats as well. Benefits of Crock Pot CookingIn addition to the cost benefits mentioned above when it comes to crock pot cooking there are many other benefits that are well worth mentioning. First of all, the bulk of the work involved in crock pot cooking takes place early in the day when you are refreshed rather than at the end of a hectic work or play day. This means that you are less likely to forget an ingredient or make other mistakes that often occur as we hurriedly prepare a dinner when we are exhausted from the activities of our day. Second, many great crock pot recipes include the vegetables that insure we are getting the nutrients we need. So often, when preparing a meal at the last minute, vegetables and other side dishes are left out in favor of expedience. Crock pot cooking in many instances is a meal in one dish. Another great reason to use a crock pot for your summertime cooking is the ease of clean up. Unlike pots and pans, most crock pot meals are made in one dish. This means that there will not be mountains of dishes to be either hand washed or loaded into the dishwasher (or if you are like me-both) afterwards. You can spend less time cleaning just as you spent less time slaving over a hot stove. Oh wait! Make that no time slaving over a hot stove. Once clean up is complete you can get back to enjoying the sun set, chasing the lightening bugs with your little ones, or waiting for the first star. While there will never be a one size fits all best cooking method, crock pot cooking comes very close. If you have a crock pot collecting dust somewhere in the back of your pantry it is time to get it out, dust if off, and dig up some great summertime crock pot cooking recipes.

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