Hey! It’s been a while since I’ve made a Tasty Tuesday recipe. Well, as you know, I’ve been busy. But here’s my new find. Last week I noticed that my basil plants were getting better and bigger. I decided to make my first batch of homemade pesto. As I am not one to follow recipes and guidelines, I wandered around my small garden in search of inspiration, looking for a spinoff on a great pesto recipe.
Hey y’all, it’s tasty Tuesday again! Here’s another bread recipe I tried last time I baked bread. I decided on a whiff to make my own cinnamon-raisin sweet bread and improvised the ingredients… To my upmost surprise, it came out amazingly great! It tastes just like a great bakery bought cinnamon-raisin bread! The flavour brought back memories of Sunday breakfasts I had when I was a child. My mother used to buy two of these cinnamon-raisin bread, the ones wrapped in red plastic. I could eat 4 or 5 of these toast as they were soooo good!
It’s Tasty Tuesday and this week I’d like to share this great recipe I came up with last week. As I was baking yet another batch of bread, I decided to mix things up a bit and create my own sweet chocolate-pecan bread. I was amazed by how tasty it was toasted with butter. In fact, It is so delicious that I ate it all in just 2 days…. Oops! So much for my “not eating too much bread for breakfast” diet. Here’s the recipe.
Last month I bought some organic kitchen herbs seedlings, including sage, at my regular home improving store. Days later I planted the seedling in my garden, along with Rosemary, Thyme and Oregano. It seemed to thrive for a few weeks, but lately, it kind of lost its pop. Desperate to find a cure before I kill the plant, I once again turned to the Internet for some answers. Sage is native to the Mediterranean region. It has been used in medicinal remedies for centuries to treat many illnesses. It appears sage is full of antioxidants and also antibacterial (probably one of the reasons it is used in sausages). Sage needs full sun It is very drought tolerant and doesn’t need much water. It is best to water infrequently. It is most often killed by too much watering (my mistake) than by pests and insects. Sage does better in soil that is not too fertile. Most varieties grow up to 1-2 foot tall X 3 foot wide. Leaves are considered at their best when picked right before or after a bloom. Pruning after flowering will help the plant stay healthy. Replace plants every 4-5 years to ensure the upmost quality. Sage leaves are good for poultry and pork seasoning. Here are a few recipes using sage: Sage recipes: 12 ways to use an abundant crop of sage Steamed vegetables […]
My son recently started eating finger foods exclusively. We’re done with the purees, Yay! Ever since I’ve been looking for a cheerios-like cereal, something that is great for tiny little fingers and nutritious without the added high-fructose corn syrup and chemicals. Even though General Mills said they stopped using GMO’s in their famous cereals, I still don’t trust the brand. And while there are now a few alternatives in organic cereals, I found out most of these brands are sub-brands of the giant General Mills. I personally distrust any company who opposed Prop 37 and General Mills was on the top 15 funders (along with Monsanto, Kelloggs and Coca-Cola) with a meager 1,135,300$. What have you got to hide, Mr. General Mills? Because I really really REALLY don’t want to encourage them I’ve decided to make my own cereals. The first thing I did was Google “how to make your own cereals”, because really, who knows what goes into this breakfast staple? I finally found a few recipes that were helpful. Here they are: This is where I got my inspiration for the recipe. I decided to add applesauce and got that idea from here. This link seems great but the intense labor made me squirt. Since there wasn’t one perfect recipe you will find my own recipe below. It turns out it doesn’t taste like Cheerios at all! They taste more like a crispy muffin top, which I am […]
Last Sunday I decided to use up all those radish leaves that were in my garden. Inspired by the Internet and this recipe, I cooked us something from the garden. Below is the recipe. Radish leaves are edible and taste very fresh. Their taste is somewhat bitter so if you are not a fan of that I suggest you substitute 1/2 radish leaves for 1/2 basil leaves, or add a tablespoon of something sweet such as maple syrup or honey to cover the bitterness. Overall, I’m glad I tried a recipe with radish leaves. Now they won’t get tossed out; they’ll be used to make great pasta dishes!
I cook almost everything from scratch. I very rarely use processed foods, or items that are already prepared, since I always find these are not as tasty and usually contain a bunch of preservatives and unnecessary if not unhealthy ingredients. I also try to eat organic as much as possible. Last week I stumbled on this post from the Nourished Kitchen: Stocking a traditional foods pantry: what to buy, where to buy it and how to use it This blog post is really interesting and enlightening. It is all-inclusive and I love the fact they tell you how you can use the ingredients listed. I think if you are looking to eat fresh and healthy from your pantry, this is a great article to read.