Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Tuesday, November 11, 2014

Pinterest Analytics and Apricot Truffles


How many of you get totally lost in Pinterest?  I find myself using it also as a resource even when it comes to researching where Google would have been a go to or Bing in the past.  

Being very visual, my head can wrap around the info much easier.

Pinterest for some time has made available to business accounts their analytics.  For weeks a sweet little fresh truffle recipe has been holding it's own on my impressions, repins, clicks and all time so, I shall share this evidently FAB recipe with you.
BLOG Tales of a Kitchen


Healthy eats. Raw bits. And occasional indulgence.from Chris's wonderful blog Tales of a Kitchen
RESOURCE for recipe printing capabilities http://www.printfriendly.com/ this download allows you to click through the unwanted writing or photos getting to the meat of what you would like printed. This is very nice if the blog does not have it's recipe in a printable format.

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celebrating the DAY with a SDAJ garden photo strip 

www.stephaniedistler.com

Monday, February 10, 2014

Simple recipes- Crunchy Granola

A great filling breakfast to enjoy before heading out for the day is a bowl of homemade granola.  You can make it as healthy as you want or not depending on what you are after.  I tend to stay in the middle with using as many organic ingredients as I can, by cutting back a 1/2 cup on the brown sugar, adding unsweetened dried fruits and coconut.  My oldest daughter will use warmed up juice instead of dissolved brown sugar in the water for the sweet and liquid needed for even a healthier choice.
organic ingredients were purchased this time out, from Wegman's in Jamestown, NY
The recipe is so easy and well worth the effort to have a super ingredient addition for muffins and breads in place of nuts, etc.  


nicely browned, left now to cool before adding dried fruits.
I used the convection feature to get a really crunchy granola.  It starts to brown really fast at the end, so once you smell the toasting action taking place, pull the pan to get it started to cool on the counter.
the perfect warm bowl of granola and milk with a drizzle of honey on these cold Winter mornings
The jar will not last long.   I did not have shredded coconut this time around and miss that extra taste/texture/sweetness it added to the bowl.  Something to look forward to for the next time making a batch ; - ).
www.stephaniedistler.com

Monday, January 06, 2014

Simple recipes- New England Clam Chowder-esque

Traditionally Christmas Eve dinner includes a pot of New England Style Clam Chowder around our table no matter what theme or menu I make, this is a mainstay in the box of Distler traditions.  Now it is not a traditional recipe but, what I create.
My Dad always did a combination of Manhattan and New England which included a quart of his canned tomatoes in a huge pot of sauteed slab bacon, carrots, celery, potatoes, clams, clam broth, thyme and parsley. He put a lot of clams, purchasing a quart of broth and a quart of clams from Thompson's Meat and Deli of St. Marys Pa.  It was more in tune with a big pot of clam vegetable soup to be honest, but truly heart warming and delicious.  My version is more on the white side and I use less clams and broth with 2-6 oz. of clams in their own juices, not an extra quart of broth.  His pot was also a 16 quart, where mine is 1/2 that size.

Here is what we start with:
Ingredients

  • 1/2 lb. slab bacon
  • 3 medium onions
  • 3-4 ribs celery
  • 1 stick of unsalted butter
  • 3/4 c. all purpose flour
  • water
  • chicken broth
  • 5 medium white potatoes
  • 2 can clams or more save broth
  • reserved clam broth 
  • fresh parsley
  • fresh thyme


  1. dice slab bacon,  saute in pot until done, then add the diced onions, celery ribs to the bacon and it's rendered fat until translucent in a large stock pot.
  2. put in stick of unsalted butter then make a roux from the rendered bacon fat and butter by adding the flour to the pot stirring until all the flour is mixed in.  Now it is time to pour in the water and chicken broth on top of the roux.
  3. depending on size of pot will determine how much water and broth you pour in, usually a 3 to 1 ratio. Fill the pot 2/3 with water, the small amount of reserved clam broth and then add 1/3 of the stock...  NOW I am not saying all the way to the top with the liquids, for potatoes will need to be added at some point, clams and perhaps cream or milk if you desire.  
  4. let this simmer for a decent amount of time, perhaps an hour, no more than 2 is needed.
  5. start preparing your potatoes with peeling and dicing in medium size pieces
  6. after the allotted simmering time, toss in potatoes, cooking until just about finished for the pot will be reheated perhaps different times during the evening and will also continue cooking when the pot is turned off.  
  7. when potatoes are done, add the drained  clams, fresh parsley and thyme.
  8. TASTE, do you need more clam flavor?  This year unbeknownst to my guests, I needed to add more flavor and thought about what I could do.. Fish Sauce was my solution along with a teaspoon of sugar for clams tend to add a sweetness to the pot.  
This makes a very tasty bowl of Chowder.  
note:
You can also add croutons, snipped fresh herbs and milk or cream when ladled as pictured above.
  
Bummer, I should have poured in a swirl of cream to the bowl adding some great contrast to the shot..... 



Sunday, November 06, 2011

Brussels sprouts w/apples&bacon

Brussel Sprouts w/apples and bacon
2 pounds cleaned sprouts(deleaf, destem ends and cut in half for ease in cooking)
a good toss in olive oil, salt and pepper
about 6 strips of bacon cut up
2 cooking apples peeled and diced
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I toss sprouts in olive oil and then top with apples and bacon.
Place in an aluminum foil covered dish for about 1-1/2 hours
goodstuff....
325 degree
The roasting adds an entire other dimension to them of mellow sweetness

I really, really love brussel sprouts roasted!!!!
I am definitely making these for Thanksgiving this year for it has been forever and a day since the last time they were on my table.

Monday, February 25, 2008

Larissa's Oatmeal Birthday Cake


addition to birthday1, originally uploaded by mossnbeads.

Oatmeal Cake
Recipe of the week:
Ingredients
1 1/2 cups boiling water
1 cup oatmeal
1 cup white sugar
1 cup brown
1/2 cup butter
1 1/3 cups flour
1 teaspoon baking soda
some fresh grated nutmeg in the batter
2 eggs
1 teaspoon vanilla

Icing:

3 tablespoons butter
2/3 cup brown sugar
1/4 cup cream
1/2 teaspoon vanilla
Directions
Pour boiling water over oatmeal.
Set aside to cool.
Cream sugars and butter.
Add: oatmeal, flour,soda,cinnamon, eggs, vanilla.
Bake at 350 for 30-40 minutes in a greased and floured 9x13 pan.
Make icing.
Mix all icing ingredients,and spread on hot cake.
Put under broiler for a few minutes til bubbly.

****It was so very good!!! The brown sugar butter glaze with walnuts and then put under the broiler is genius ;) I am serving it at the Kaffe Haus on Wednesday...yummmmmm

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