Wednesday, June 3, 2015

I Am 'Peeling" Awesome Today!

I am always looking for a way to use leftover food items. I can't stand to waste anything if there is a chance to use it in something else. Don't worry, it is only with food. I am no hoarder! So, when I came across this article from the Kitchn about how to use peels from potatoes and carrots, I was hooked.

The crispy skin makes me think of a healthier potato chip alternative. I can imagine it being topped with fresh jalapeno slices, grated Parmesan, and a Sriracha aioli (by Mario Batali) for dipping.

The peel baking options are limitless. The Kithcn even suggest using carrot peels with cinnamon and sugar, which I must say sounds like a great snack. I can't wait to get home and and grub on these bad boys.

Wednesday, May 27, 2015

Very Vegetarian Chili

In the midst of all the storms here in Texas it has also been a bit more cool than normal for this time of year, so relaxing with the rain and enjoying a "no bother" recipe of Vegetarian Chili from Robin Miller on Food Network seemed like a great idea. The only problem I faced is the couscous in the recipe. My love for this grain is few and far between.

Vegetarian Chili

A substitute had to be used in place of the grain. Well, when replacing an item in a recipe you haven't tried the best idea is to KISS (keep it simple stupid) it. My choice replacement was long grain wild rice. 30 minutes before I was ready to serve my chili I placed a cup of rice in the mixture and let it cook till tender. It was perfect. 

This is a recipe I chose to throw together because I had all the ingredients in the pantry, but it has become a family favorite. Its simplicity of being able to toss all the items in the pot together and walk away makes it even better for me. Now I have more time to get lost in a good book.  

Tuesday, May 26, 2015

Losing Control with ICE CREAM!

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With the Blue Bell crisis occurring, I figure most people are going through ice cream withdraws. I know my fellow Texans are losing their minds trying to figure out what to serve with their Summer cobblers, birthday cakes, or deep fried Twinkies. So, I scrounged around the internet to gather a few homemade ice cream recipes that sound wonderful. 

The first recipe I came across was on a fellow bloggers feed. Love & Olive Oil's Lemon Meringue Ice Cream recipe was not for the faint hearted. Its bold lemony flavor whipped with sugary meringue will not leave you disappointed, but like Love & Olive Oil warns, "Disclaimer: this ice cream is for serious lemon lovers only." 

Lemon Meringue Ice Cream

For those who don't prefer extreme lemon and sugar, try breaking up the flavors by adding broken gram crackers. The crackers also add a nice level of texture to the ice cream. 

When I found the next recipe it was a must have! I refused to let this one go without trying. I was not disappointed. Joy Wilson knows what she is bringing to the table, and dear God I hope it is more of this blueberry cheesecake ice cream! Her blog JTB leaves nothing to be desired. 

Blueberry Cheesecake Ice Cream

I would place a cooking tip or hint here for this ice cream, but what is the use...It was so good. Well done JTB, well done my friend!

The last recipe I found was from the Southern Living website. A Peach and Toasted Pecan Ice Cream recipe.

Homemade Peach-and-Toasted Pecan Ice Cream

Of course, the Southern Living site has many ice cream recipes and the link above has 24 awesome flavors to add to the Peach and Toasted Pecan, but the idea of fresh picked peaches and fresh shelled pecans wrapped up in a homemade ice cream sounds like the most amazing thing for a hot Summer day. 

I hope you all enjoyed my first post. I can't wait to start my next food trial. Have fun brown baggin with a silver spoon!