Posts by admin:
- 2 cups steel cut oats
- 7 cups water
- 1 -11-ounce carton So Delicious culinary coconut milk
- 4 Tablespoons Earth Balance vegan butter
- 1/2 cup coconut sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups frozen blueberries (or other fruit)
- 2 cinnamon sticks
- 1 teaspoon pumpkin spice (optional)
- flax seed oil
- nuts
- 9 ounces red cabbage, shredded finely
- 6 ounces carrots, grated
- 1 scallion or green onion, chopped
- a few lettuce leaves, shredded
- 2 Tablespoons raisins
- 2 Tablespoons flaked almonds
- 2 1/2 Tablespoons sunflower oil
- juice of 1/2 lemon
- 1 teaspoon celery salt
- salt and black pepper. to taste
- slices of oranges, to garnish
Electrolux Live Cooktop Challenge on Nov. 6th
October 30th, 2013This is a sponsored post. By posting, I am entered to win my own Electrolux Induction Cooktop or Range. All opinions are my own.
Electrolux and Food52 will pit three influential chefs against each other in a live cook-off challenge hosted by Food52’s website founders. This cook-off will be live on Food52’s website for 30 minutes on November 6 at 1pm EST, where viewers can engage with the brand and hosts by answering questions and joining the chat that lives next to the streaming video. Just log in via Twitter or Facebook to participate and use the hashtag #Electroluxlive.
When you join in the conversation, you could win an Electrolux Induction Cooktop (worth $2,199!) or Electrolux Induction Range (worth $3,749!)
Why should you join this conversation? You get to see celebrity chefs, learn a thing or two about cooking, and get the opportunity to win an Electrolux cooktop!You can’t really go wrong.
What kind of cooktops do you have in your kitchen? I have been around an induction cooktop before and boy does it heat food quickly! Here are a few details about them:
-Induction Cooktops: $1,999 (30″), $2,199 (36″)
•Power Assist: Boils Water in 90 seconds.
•Precision Cooking: Control of a gas cooktop in an electric range.
•Keep Warm: Indefinitely hold food at the perfect serving temperature.
•Exceptional Temperature Control: Adjust heat with greater accuracy than gas or electric cooktops, especially at lower settings – perfect for melting chocolate and cooking delicate foods and sauces
-Electric Cooktops: $1,299 (30″), $1,399 (36″)
•Flex-2-Fit® Elements: Elements adjust up to three sizes, so the element fits the cookware, not the other way around.
•Glide-2-Set® Control Panel: Heat is controlled by just the touch of a finger, resulting in a clean look uncluttered by knobs or dials. These controls are intuitive, precise and very stylish.
•Easy-to-Clean Cooktop Surface: Smooth glass cooktop makes cleanup a breeze.
•Perfect Over A Wall Oven: Mounts above a single wall oven for additional installation options.
-Gas Cooktops: $1,349 – $1,549
•Dual flame sealed burner: From a 450-BTU simmer to an 18,000-BTU fierce boil.
•Professional Grade Control Knobs: Designed to provide pinpoint precision control.
•Continuous Grates: Seamlessly designed to move pots from burner to burner.
Good luck! Sounds like these stovetops are pretty wonderful and useful for any cook out there.
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Creamy Overnight Steel-Cut Oatmeal { Review + Giveaway }
October 29th, 2013
I have been doing SO much better with meal-planning because I HAVE to! Now that both my little ones are eating solids I have to have their meals planned and prepared so that I will not have crying kids in my kitchen. I also prepare my husband’s lunch in order to save on eating-out costs.
Our favorite meal of the day is breakfast and most of the time we are challenged to serve eggs in various ways. We love our eggs as does our almost 2-year old. She is now eating 2 eggs, but sometimes we need our changes. Most our mornings are pretty busy especially Sunday mornings. We really just do not have time to prepare eggs and sit down since we need to head to church.
In comes the crock pot. I really have never been a fan of any crock pot recipe because they usually lack flavor. I have to doctor them up or really change a recipe after it has been cooked that it felt like it was not worth the effort.
I saw many recipes around the web with different variations of Steel-Cut Oatmeal and I worked on different options for our family. It made a HUGE portion and a whole pot lasted a week for us. I placed the left overs in a zip-lock bag and then just scooped out the servings I needed for the days we wanted cereal. It was effortless!
Creamy Overnight Steel-Cut Oatmeal
by Noelle Kelly
Prep Time: 15 minutes
Cook Time: 6-8 hours
Ingredients (10-12 servings)
Toppings
Instructions
Add all the cereal ingredients in a crock-pot and place on low for 6-8 hours. Mix and serve with favorite toppings!
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Did you know that So Delicious has come out with NEW Culinary Coconut milks in 11-ounce cartons that was launched in September at Whole Foods? They are shelf-stable milks packed in a Tetrapak Primsa and are USDA Certified Organic and can be stored in a pantry or easily in the refrigerator door, which I did.
There are two choices to choose from: Original and Lite and can be used in any recipe that calls for a 14-ounce can of coconut milk. These cartons will be available as a Whole Foods Market exclusive for the next six months.
Check out the following giveaway open to any US readers looking to try the new Culinary milks or the Holiday coconut milks available.
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Skinnygirl Sweeteners {Review + Giveaway}
October 25th, 2013
Do you want the skinny on some new products out in the market? Here a few portable sweeteners to take with you to sweeten your favorite drinks on the go or at home. Skinnygirl has come out with concentrated liquid formulas to use in recipes or in any hot or cold drink. How about a cocktail?
Stevia has been a natural sweetener in stores for a while and typical sweetens a drink or beverage with a small amount as opposed to regular table sugar. ZERO carbs. ZERO sugar. ZERO calories. Nice!
I made smoothies and added agave with stevia extract, which was tasty.
In comes drinks while on the road. I enjoyed taking a few stevia packets and the monk fruit bottle. I was not a fan of the monk fruit because of the aftertaste but after a while it grew on me. The stevia packets were not, I found, to be pure stevia but stevia mixed with dextrose but even so, there are zero calories.
I liked the 1.2 ounce bottles and it really was not necessary to stir the beverages since it quickly dissolves. Did you know that these will last for 80-160 servings depending on the sweetener type? Yes, these will last a while.
If you had your choice, which one would you try?
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Nûby™ SoftFlex™ Infafeeder™ {Review}
October 22nd, 2013
We have been feeding solid foods for a month and a half now and my second baby is REALLY liking it more than my firstborn. She asks to eat and gets super excited. When it comes to feeding times, I alternate b between different methods.
When I started feeding Kathleen, I started at 6.5 months and I spoon fed her. I tried handing her some bananas and ripe avocados but she was taking a lot of time grabbing the slippery foods.
In comes the Infafeeder. It is a bottle built with a spoon and it is all made of soft silicone and holds 5-ounces or 150ml of baby food.
While in the picture you see banana puree, it SHOULD be pureed well for it to come out to the spoon easily, so whether you are a homemade puree-making momma or a Gerber baby food-feeding momma, this would work well.
Even though I do not find myself using it all the time, I like the idea for sure. My little one started teething and chewing on the spoon and not feeding as much so it was hard for us to get any feeding done. This is ideal for all babies from 6 months and up and travels really well.
Don’t you love this look here? What momma? You want me to eat? Such a grabby baby too! If she had it her way she would feed herself but I can’t stand the mess some days.
You can find this product at Kohls, K-mart, and Ross.
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Adventurous Vegetarian Cookbook Review / Giveaway
October 21st, 2013
Last week I mentioned that I was going to share some delicious recipes for a cookbook I received. I could not try these recipes any faster but I had to choose the ones that spoke to me.
For all you adventurous vegetarians out there or for those who love to eat vegetarian 1-2 days a week, this cookbook is definitely for you. I am definitely an adventurous eater and the title totally suits it. Being a vegetarian or vegan does not have to be boring and Jane Hughes shares this fact with the recipes and meals from thirty countries.
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| Israeli Carrot and Cabbage Salad |
Carrot and cabbage salad
by Jane Hughes
Prep Time: 15 minutes
Ingredients (4 servings)
Instructions
Combine the grated carrots, cabbage, spring onion, lettuce leaves, nuts and raisins and mix well.
Mix together the oil, lemon juice, celery salt and pepper and pour the dressing over the salad.
Garnish with slices of orange and serve cold.
Look at the gorgeous colors from these two recipes! Each recipe in the cookbook comes with a beautiful photograph and a story behind each meal and tradition. Ms. Hughes worked with many vegetarian groups, societies and chefs to produce a slew of recipes. It was hard not to choose something from Chile or Mexico so I decided I’d try those later.
It is amazing how vegetarianism is popular overseas, so popular that there are meat-free days in Belgium, the UK, and in Denmark. Ms. Hughes highlights how any dish can be veggified and that people do see an importance in using the produce for tasty dishes. Some of the recipes are creations and not technically traditional dishes from those countries. Something I learned is that Denmark has no history of vegetarian food so the recipes highlighted in the book are creations from a Danish writer and blogger.
One of the recipes I chose was the Israeli Carrot and Cabbage Salad that I paired with my Grilled Chicken Thighs last week. My husband said it was a different salad but very tasty. It had a delicious crunch and it was so nutritious too. We have way too many green salads and this was definitely a nice change.
The director of the Jewish Vegetarian Society shared her experiences on being vegetarian in Israel, which did not surprise me at all. Just as I knew, it is easy to eat and choose vegan and vegetarian dishes in Israel. Some day I am going to visit this place and not just for the food.
The next dish I prepared was a poutine which is originally made with meat which has never looked appetizing at all. It was interesting to learn that there is a mixture of cuisines in Canada due to the influence of settlers from Europe. There was a lot of fresh foods prepared and stored.
Ms Hughes consulted with vegan chef Amy Symington to present us with spectacular and tasty recipes. She stated that it was hard to be respected as a vegetarian or vegan in smaller towns in Canada but that in larger towns in was better, like Vancouver and Toronto. Check out her blog Amelia Eats.
Here is how other recipes look in the book. Put this cookbook on your wishlist or enter to win on your own! This giveaway is only open to US readers though.
