Friday, July 10, 2015

Friday FotoPost: BBQ at Border Station

I really love complex dishes and exotic ingredients, but sometimes, simple food done well can be the most delicious.  On a trip to North Carolina to grab some fireworks for July 4th my husband and I hit the jackpot-  BBQ special night.  Take a look at all the food we got (+ refillable drinks) and then look at the receipt!

Friday, March 06, 2015

FridayFoto Post - Breaking Borders brings Adversaries to the Table

I had a great opportunity to interview Michael Voltaggio, Top Chef winner about his new show Breaking Borders on the Travel Channel.  This photo is from the first episode airing March 15 where he beings Palestinians and Jewish settlers together for a dinner on the West Bank. It is really eye-opening.

Friday, February 27, 2015

FridayFoto Post - Hasselbeck Potatoes without the Hassle

I only learned about these potatoes in the last year , and was so fortunate to see a video of how to make the thin slices without cutting through- place the potatoes on a wooden spoon and cut down.  The rim of the spoon will stop you and you can have hassle-free Hasselbeck potatoes- crisp and yummy!

Friday, February 20, 2015

FridayFoto Post - Pinterest Hybrid Thai Turkey Meatball Soup

Seriously it has been cold as balls here for the last week, so I made a meatball soup with turkey meatballs that was a hybrid of a couple of Pinterest ideas- it turned out amazing and the broth would, as my dad used to say "make your tongue slap your brains out"  Here's the recipe - if you can call it that:

Thai Turkey Meatball Soup

4 cups chicken broth or stock
1 can coconut milk
2  star anise
red pepper flakes to taste
1 tbsp fish sauce

Put broth in crockpot and let cook on low for 4 hours to meld flavors.  Fish out star anise and add the following:

1 bag turkey meatballs, 2 cups leaf spinach (I used frozen since that is what I had but I know that 4 cups of fresh would be better), 2 cups corn kernals Let cook another 3 hours on low and then serve-It was delicious!!!! Perfect for these cold winter days ut not as heavy as some other soups.

Friday, February 06, 2015

FridayFoto Post - Taco Tuesday

My Daughter surprised me with Taco Tuesday dinner complete with drinks, kicked up a notch.  Here are her tequila chicken tacos!!!

Friday, January 30, 2015

FridayFoto Post - Apple Cider Doughnuts

On a visit to see my Mom in Winchester, VA we went to an orchard/farm market on the way out of town- Marker-Miller Orchard. We saw a huge line, and found out that they made fresh Apple Cider Doughnuts and so we followed the line halfway around the store and waited as tray after tray of these warm beauties came out until it was our turn- totally worth it, the smell alone was heavenly!!!!

Tuesday, January 27, 2015

The Battle Continues- Organizing the Fridge

A messy fridge posted from my past!
Many of you with an interest in food, particularly ethnic foods may have the same problem I do. 
Indian, Chinese, and other ethnic dishes often require you to buy a number of special ingredients, that you have to refrigerate once opened.  In my fridge harissa, black bean paste, and tapanade fights for space with 5 kinds of mustard, three or 4 kinds of jellies and jams and three nut butters, making for confusion and frustration, particularly when these lesser-used ingredients find their way yo the inner reaches of the fridge and I am looking for them desperately.  It often results in me buying an ingredient I was sure I had but couldn't find, only to find it later, and then I have to find room for 2 of the same things!!!!

Well thanks to so kitchen bins I bought at Costco (so much
cheaper than the same bins at Bed, Bath, and Beyond),  I spent a couple of hours and organized all these ingredients and condiments into bins and I feel like a choir of angels should sing everytime I
open the fridge door! Not only are these ingredients grouped to make it easier to find what I am looking for, I can simply slide the bin out and see all the way to the back without moving things emptying the fridge, etc.

How do you deal with the plethora of ingredients that come with being a foodie?