Monday, May 13, 2013
this food blog months ago. I love the style of the photography. Ingredients on the left, the finished product on the right. The site says it's owned by a 20-year old student in restaurant management. I think this kid has a bright future. Happy Monday all!
Monday, May 6, 2013
Make this honey lemon curd for your next dinner party. It's ready in less than 10 minutes and will wow your friends. The recipe yields about a cup and will keep in the fridge for about a week. Smear leftovers on toast or enjoy with scones.
Honey lemon curd
Recipe from Peter Berley's Fresh Food Fast
4 large organic eggs
1/2 c organic turbinado sugar
5 tbsp lemon juice
1/4 c local raw honey
1.5 tsp lemon zest
pinch of sea salt
6 tbsp unsalted organic butter
1 c of sliced NC strawberries
1 tbsp mint
1 tbsp toasted, chopped pecans
In a saucepan over low-to-medium heat, whisk together the eggs, sugar, lemon juice, honey, lemon zest, and sea salt. Bring to a simmer, stir constantly.
Add the butter and continue to stir, for about 5-7 minutes. You'll notice that the lemon curd will thicken up a lot, which is what you want.
Remove from heat and strain the curd through a small sieve. Serve warm over strawberry slices. Garnish with mint and pecans.
Monday, April 29, 2013
Friday, April 12, 2013
We ventured to Monuts—another great reason Durham is the South's Tastiest Town—for homemade donuts on Sunday. The line was out the door, but after 15 minutes of waiting, we were rewarded with quite the treat. Local readers you must go, if you haven't yet! They have a cute store front on Parrish St. (around the corner from Scratch) and are open 7 am-2 pm. The donut flavors change and they also make homemade bagels, bread pudding, sandwiches, and a few daily specials.
Monday, April 8, 2013
Nicole of The Giving Table (and this lovely blog) organized Food Bloggers Against Hunger after watching A Place at the Table, a documentary that sheds light on the hunger problem in America. I urge you to protect anti-hunger programs by emailing your local representative to keep federal funding for these crucial programs that so many rely on.
SNAP (or food stamp) participants are only allocated $4 a day for food. I decided to take the challenge to create a healthy meal that cost less than $4 dollars. As I came up with a budget-friendly list of recipes, I realized just how difficult it is to make a healthy meal with only four dollars. Buying for the week ($28 for one person) seemed like the easiest thing to do as buying in bulk can save money. For example, it cost 0.49 for one sweet potato and $1.69 for a bag of eight.
As I walked down the aisles of the store, I started to see prices in a new light. I skipped the meat since it's more expensive, and decided to buy a bag of lentils for protein since they were the cheapest option. I opted for sweet potatoes instead of rice or pasta to make the dish healthier. Since ingredients are limited, I roasted the tomatoes to add more flavor to the dish.
Sweet potatoes stuffed with lentils and roasted tomatoes
4 sweet potatoes
1/2 c cherry tomatoes, sliced in half
2 tbsp olive oil
1/2 tsp sea salt
1 c lentils
1 onion, chopped
Preheat the oven to 375 degrees. Bake 4 sweet potatoes for 30-40 minutes or until done. Put cherry tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 45 minutes or until caramelized.
Put the lentils in a pot, add 2.5 cups of water, and bring to a boil. Add a pinch of salt. Cook for 20-30 minutes. Once cooked, drain the remaining water. Heat remaining oil over medium heat and add the onion and a pinch of salt.
$1.25 a serving
Let's end childhood hunger! Send Congress a letter to protect these essential anti-hunger programs.
Monday, April 1, 2013
Bookmark this recipe for the next time you wake up with a sore throat. Do you have any natural cures you swear by?
A feel better elixir
1 tbsp raw apple cider vinegar
1-2 tbsp raw local honey
1 garlic clove, sliced
6-8 oz boiling water
Add the first three ingredients to a mug. Pour boiling water over and stir. Drink once slightly cooled and enjoy multiple cups throughout the day.
Monday, March 25, 2013
In anticipation of warmer weather (and asparagus!), here's a salad to pack for that first picnic. Accompany with grilled vegetables, bean or tuna salad, and a cold potato salad.
Massaged cabbage salad
Inspired by Neomonde's cabbage salad
1 small head of cabbage, 3-4 c, finely shredded
1 small red onion, diced
1 red bell pepper, diced (I used half red and green)
1 lemon, juiced
1/4-1/2 tsp sea salt
2 tbsp parsley, chopped
2 tbsp pumpkin seeds
Put the cabbage, onion, and bell pepper into a large mixing bowl. Sprinkle with salt and lemon juice. Massage ingredients with your hands for a good 5-10 minutes. The cabbage should start to soften up a bit. Mix in the parsley and pumpkin seeds.
Variation: Add 3-4 tbsp of chipotle creme to make a delicious slaw for tacos.