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Tuesday, 18 September 2012

50 Shades of Grey: Cookbook

There's no denying that Fifty Shades of Grey has taken over the literary world by a storm. Now there's a new parody of the best-selling trilogy that also teaches you how to cook: Fifty Shades of Chicken. More Here...
Restaurant Review: Lúc Lác Vietnamese in Portland, OR

I’ve somehow managed to live just off of 82nd street, the Pho capital of Portland, for 24 years without ever trying any Vietnamese food. Having been diagnosed with celiac disease, my restaurant options are very limited and I’d been sticking with Thai food because their peanut sauce and rice noodles are generally safe. I hadn’t considered other asian cuisine based around rice and rice noodles until a date took me out to Lúc Lác on SW 2rd and Taylor.
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Soft Nutella Chocolate Cookies

This is a guest post by Kirbie's Cravings.
I’ve made many, many Nutella cookie variations and here is my latest one: Soft Nutella Chocolate Chip Cookies.

I took my favorite soft chocolate chip cookie recipe and adapted it to incorporate Nutella. The cookies came out soft and slightly fudgy. The cookies are really good, though the Nutella flavor is really light. The Nutella causes the middle of the cookies to have a little fudginess. They also stay soft for a really long time thanks to the pudding mix.
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Avocado Cream Pops

This is a guest post by Kirbie's Cravings.
In other parts of the country it seems summer is definitely over, but here in San Diego, summer weather is still in full blast. Weather forecast is for the upper 90s this Friday so I’m still cranking out the ice pops and using my new Blendtec toy whenever I get a chance.

I’ve already made avocado ice cream, so I thought I’d try my hand at avocado cream pops. Of course you can’t make ice pops as creamy as ice cream or else they never firm up. So these are icier but still really tasty. And I love the bright natural green color created by the pureed avocados.
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Zucchini Green Bean Soup

This is a guest post by Chow Times.

Minoo came up with recipes with ingredients that she collected in her Community Supported Agriculture Box Program (CSA) for this summer. The Zucchini Green Bean Soup turns out to like ratatouille. One of the ingredient in her CSA box is the above giant zucchini. The Sharing farm also gave her some green beans to be used in the community kitchens. In fact the bean is not just green but came in shades of purple. The zebra like purple bean is called Heirloom Bean.More Here...

Monday, 17 September 2012

Favorite Things: Elephant Ears at Portland Saturday Market

I grew up visiting the Portland Saturday Market on weekends with my family. Its an open air market in downtown near the waterfront where handmade goods and delicious foods are sold by local vendors. Of course my favorite part of the trip has always the tricky task of eating a giant Elephant Ear.
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The Starbucks Diet

Christine Hall of Alexandria, Va., 66, claims to have lost close to 80 by consuming nothing but foods and beverages from Starbucks. The law librarian has dropped from 190 pounds to 114 pounds. Hall, who tracks her calorie intake online via MyPlate calorie tracker at livestrong.com, began eating exclusively at Starbucks because the franchise is convenient and reveals its calorie information.

Hall told USA Today: “I have a busy schedule, so it just works for me. I know exactly what I’m getting. I can plan my day in advance because I’ve memorized the calories in everything. It’s not like I’m having a bagel every day,” she said. “I’m mixing it up and making sure I get protein, fruits and vegetables.”More Here...
Spice-Fried Biittermelon (Bittergourd)

This is a guest post by Teczcape.

It is apparent by now that I do not dislike bittermelon. I have cooked bitter melon many times, different ways. With the use of curry leaves, this is a slight tweak from this recipe Spicy Bittermelon with Tomatoes. That alluring aroma of curry leaves blends in perfect with the spice, tangy-sweet tomatoes and bittermelon. More Here...
Vegan Chocolate Cookies Recipe from Macrina Bakery

This is a guest post from CakeSpy.

My favorite thing about vegan baked goods is that even as a non-vegan, I CAN STILL EAT THEM.

And one that I enjoy eating is the vegan chocolate chocolate cookies at Macrina Bakery in Seattle. And--YES!--they are the "recipe of the month" which is now available to the public. Here's what Macrina has to say about them: More Here...
What To Do With Garlic Mustard

This is a guest post from Playing with Fire and Water.

As long as we've lived here, there has been garlic mustard in the woods at the back of our property. Over the years, I've watched it creep down the hillside and flirt with the backyard. I've managed to keep them apart because they can be terribly invasive, although their compact colonies don't bother me as much as pokeweed or knotweed.

I don't know how long I can keep them at bay. In the battle of the weeds, I just might let garlic mustard win.

Garlic mustard (Alliaria petiolata) is a hardy biennial in the Brassicaceae family that grows to three feet in height. All parts of the plant are edible. The leaves are tender and mild, almost sweet, and taste of both garlic and mustard due to flavonoids that are enjoyed by humans, but despised by insects and herbivores— an efficacious trait that guarantees its proliferation.
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