Thursday, September 29, 2011
Spaghetti (Squash) with Quinoa Tomato Sauce
My daughter (and husband, for that matter) could live on pasta. I'd swear they're Italian somewhere in the family tree ... were it not for the fact they share dozens of Irish freckles as well as a very Scottish name.
(Though hubbie does speak a wee bit of Spanish, Portuguese, French, and Dutch ... all with an Australian accent and an Italian inflection. A bit suspect, right?)
Tuesday, September 27, 2011
Postcards from Phoenix - Part 2
Hi from Phoenix, Arizona,
(Yes, we're still here).
Today we wandered around the postcard-and-turquoise laden streets of Scottsdale, thinking about the amazing green salsa we had at lunch and wondering just how many Goodwill thriftstores there are in this glorious city.
(But that's
More soon,
Amanda xx
Monday, September 26, 2011
Wednesday, September 21, 2011
Monday, September 19, 2011
Friday, September 16, 2011
Fig + Blue Cheese + Mixed Greens + Toasted Pepitas = Perfect
I was always one of those girls who was nerdily good at math, but never *really* enjoyed it. I mean, geometry was - tearfully - the one 'B' I got in high school (outside of phys-ed of course), and I tell myself it's 'cause I just didn't care. (Because I'll have you know I went on to university and got an A in calculus. Ahem.)
Anyway, math. I think it's all the rules I don't like ... the this + this = that, and don't you even think about trying to add in the other. I like rules, as a foundation, but I also like to have the freedom to play, to adapt, to try new things.
Wednesday, September 14, 2011
A Hands-On Approach to Eating Broccoli
I'm a firm advocate of enjoying food. Of focusing attention on one thing at a time. Of getting my hands doughy, buttery, or salty.
And this is how I believe broccoli should be eaten:
Doused in olive oil and grilled; sprinkled with salt; and eaten (like miniature trees) with your hands.
In fact, if I had a restaurant, I'd serve broccoli this way all the time. Maybe I'd even plan menus so you got to play marauding giant for the whole meal ... How fun would that be?
In the meantime, try one of these recipes, courtesy of other Food Network Summer Fest contributers:
What's Gaby Cooking: Charred Lemon Broccoli
Purple Cook: Pickled Broccoli Chips
Daily*Dishin: Quick Broccoli and Toasted Walnut Saute
From My Corner of Saratoga: Broccoli with Garlic-Lemon Vinaigrette
Virtually Vegan Mama: Vegan Broccoli Salad
Virtually Homemade: Broccoli Frittata
Zaika Zabardast: Char-Grilled Broccoli with Cherry Chilies and Garlic Tadka
Glory Foods: Steamed Broccoli-Vegetable Medley
Food2: Slammin' Broccoli Soup
Easy Peasy Organic: A Hands-On Approach to Eating Broccoli
FN Dish: Broccoli and Cheddar, A Perfect Pair
Purple Cook: Pickled Broccoli Chips
Daily*Dishin: Quick Broccoli and Toasted Walnut Saute
From My Corner of Saratoga: Broccoli with Garlic-Lemon Vinaigrette
Virtually Vegan Mama: Vegan Broccoli Salad
Virtually Homemade: Broccoli Frittata
Zaika Zabardast: Char-Grilled Broccoli with Cherry Chilies and Garlic Tadka
Glory Foods: Steamed Broccoli-Vegetable Medley
Food2: Slammin' Broccoli Soup
Easy Peasy Organic: A Hands-On Approach to Eating Broccoli
FN Dish: Broccoli and Cheddar, A Perfect Pair
Amanda xx
Monday, September 12, 2011
How to Make a Ballerina Cake
This week, she's four.
Four.
How did this happen? How did she get to be so big? And eloquent? And obsessed with all things pink and frilly and winged and sparkly?
Thursday, September 8, 2011
Super-Dooper Homemade Muesli Bars
But have you looked at the ingredients in your off-the-shelf muesli bars? (You should, you know. Look at ingredients lists on things. But that's another story.)
Monday, September 5, 2011
Scalloped Everything
This one's for all of you back home in Australia ... where it's currently the tail end of winter, and where you may be inclined to bake things in the oven. Comfort foods, involving root vegetables. 'Cause I sure ain't making this here in Phoenix ... where the daytime temperatures are hovering around 45C (115F) and the nighttimes are dipping down into the (brrrr) 30C's (90F's).
Thursday, September 1, 2011
Why Purple Carrots Are Awesome
The fact that I can buy purple carrots for the same price as orange carrots is a marvel to me. Why?
1. Because purple carrots have a gazillion times more antioxidants than orange carrots.
Well, 2x more beta carotene and 28x more anthocyanins, anyway. They're not only good for your eyes, but your liver, your heart, and your glucose; they can help reduce inflammation in the body, and mop up free radicals. And there's scientific evidence to say so.
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