Posts Tagged ‘mint’

Mar

14

2011

Breaking It In

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Mint Pea Hummus

Starters • Tags: , , , , , ,

Mint Pea Hummus-The Duo Dishes

The relationship between a home cook and his or her food processor is sacred. That is why it was a day of mourning when my merely 6 month-old food processor suddenly bit the dust not too long ago. What caused it to stop working one day without warning? Guess we’ll never know why these things happen. Thankfully, though, a new and improved food processor recently entered the picture, and this one even doubles as a blender! Chrystal recently received a new food processor too, and we’ve both been blending up soups, spreads, dips and more. Here’s a fun, Spring green recipe that works perfectly for anyone who wants to initiate a new kitchen tool.

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Mar

7

2011

Always Pleasantly Surprised

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Bunny's Carrots & Snaps

Vegetarian • Tags: , , , ,

Bunny's Carrots & Snaps-The Duo Dishes

Dishes that are fast and easy to put on the table are so exciting. You can pull them together in a pinch, and sometimes with very few ingredients. Exciting! Whenever a new cookbook comes this way, one of the first things that comes to mind is ‘What’s the easiest thing to make out of here?’ Isn’t that what a lot of people think? Maybe not. Maybe you guys are looking for the hardest thing to recreate. If you can do it without crying, that’s a sure sign of a comprehensive and easy to understand manual. Well, good for you! We want the easy ones, especially easy ones that shock you with tasty simplicity. Here’s one that you will definitely enjoy.

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Sep

20

2010

Gadgets Make Kitchen Play Fun

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Nectarine Bourbon Cocktail

Drinks • Tags: , , , , , , ,

Nectarine Bourbon Cocktail 1

Lucky us to have the opportunity to participate in the September launch of Kitchen Play. Casey of Tastestopping recently announced one of her new projects to bridge the gap between food bloggers and PR companies. The first part of her campaign is the Progressive Party, and she has teamed up with Sur La Table who provided her, and thereby us, with the goods. Each month and every month, six different food bloggers will receive a new kitchen tool–this month from Sur La Table–and go about creating an original recipe. It was an honor to be included in the initial blogger list, and without a doubt, brainstorming a feature would take mental strength. Casey assigned us the cocktail/beverage course, which would be quite interesting depending on what tool arrived.

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Jul

8

2010

Swap Out Your Salad

Comments 37 Comments

Black Lentil and Couscous Salad

Vegetarian • Tags: , , , , , , ,

Black Lentil and Couscous Salad-Duo Dishes

If you’re the kind of person who equates salad with lettuce and only lettuce, then today’s recipe will be a lovely change of pace for you. If you are the kind of person who adores couscous, then today’s recipe will be one that you must make now. Don’t waste another second. Two friends hosted a Moroccan-themed dinner party, and the side dish requirement needed to be filled. Couscous is a versatile, quick grain that you can make in less than 5 minutes and dress up however you like. Plus, it’s good for you! You can’t go wrong with this one. That’s why you can’t go wrong with this salad.

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May

29

2009

Back to Basics

Comments 328 Comments

Curry Salmon with Roasted Beets

Seafood • Tags: , , , , , ,

Back to Basics

It is not hard to be a foodie. We live it, and we love it.  But there can be downfalls–pits and traps that make it hard along the way.  They come in the form of baked goods, fried food, creamy dips and bacon-wrapped anything.   Our lovely Diva at Beach Eats summed it up best in Fact Two of her special report on the life of a food blogger.    It can be a struggle.  A struggle for real!  We like to cook and eat and share our cooking with friends, so they can eat it too.   Sometimes we may be doing everyone a slight disservice, although no one wants to admit that.  Well we will today, here on this blog!  That being said, we had to take a break from the desserts, treats and snacks that we do love to make from time to time (back away from the butter!) and showcase a full meal packed with protein, fiber, beta-carotenes and healthy fats.  Yes, there is such a thing as healthy fats.  At least that makes us feel better about leaving our butter behind.

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Apr

29

2009

A Belly Full of Buitoni

Comments 51 Comments

Fried Ravioli with Mint Parsley Pesto

Vegetarian • Tags: , , , , ,

A Belly Full of Buitoni

We’re not ashamed to admit that it can feel good to sleep on a full stomach.  Maybe some of you are prone to heart burn and indigestion.  If that is the case, save this for a meal before 9:00 pm.  We don’t condone this kind of eating all the time, but if the meal is worth it, it’s worth it.  There was no reason for us to fry pasta on a Friday night, dollop each bite with cheesy, nutty sauce, and then proceed to eat said pasta at 1:30 am with a glass of wine.  But again, it was worth it.  Think of it as dinner for the night owl.  A very full and satisfied night owl.

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Mar

27

2009

Going Nuts in the Kitchen

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Herby Pine Nut Chicken with Vegetable Pearl Barley

Poultry & Pork • Tags: , , ,

Going Nuts in the Kitchen

Now that we’ve officially ridden a sweet sugar high this week, it’s time to get back to the nutritional basics–good proteins and healthy fiber.  We are maniacs for substituting ingredients.  When we really want to make a dish, we just go for it hoping that what we have on hand will do. The craving for some sort of crusted chicken creation came on strong, and we had no bread crumbs.  A crafty cook knows that you can easily make your own bread crumbs at home, but that only works if you have bread on hand.  We did not.  And we didn’t feel like making a run to the store for a crusty baguette.  As is usually the case, there was a bag of nuts sitting in the freezer–pine nuts this time.  Just enough to get us out of a quick run to the market.

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Mar

1

2009

Foodbuzz 24, 24, 24: A Tipsy Dinner Party

Comments 66 Comments

Minty Melonballs, Port Walnuts and Goat Cheese on Endive Leaves, Sausage Stuffed Cremini Mushrooms, Warm Brie with Blackberry Wine Sauce, Mixed Greens with Pancetta, Manchego and Citrus Vodka Dressing, Apricot Grand Marnier Shrimp, Smokey BBQ Steaks, Parmesan Mashed Potatoes and Celeriac, Grilled Asparagus, Brown Basmati Rice with Cranberries and Pine Nuts, Rosemary and Dill Butters, Chocolate Pecan Mint Roll, Sweet Potato Cake with Spiced Pecan Buttercream

Special Events • Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Foodbuzz 24, 24, 24: A Tipsy Dinner Party

When the call went out to Foodbuzzers that it was time for the February 24, 24, 24 event, the idea for our proposal came to mind immediately. Just by looking at the picture above, maybe you can guess what it was. Now don’t get scared. We did more than just whip up drink concoctions by the gallon. No, we did much more. There are great applications for spirits, but of course the ones we are most interested in are cooking and baking. Hence, “A Tipsy Dinner Party” was born.

The world of spirits–liquor, not ghostly apparitions–spans from dark to clear, bitter to sweet, full bodied to light. They are excellent additions to a number of meals. No need to worry about truly being tipsy after a meal peppered with alcohol. Good for us, most if not all the actual alcohol burns off during the cooking process, leaving nothing but flavor.

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