It's good to have a quick and tasty tomato sauce in your recipe arsenal. With a good tomato sauce, a box of pasta becomes a meal. Frozen ravioli become a fancy supper. A ball of store bought pizza dough becomes your world renown famous pizza. You get the picture!Ingredients
14 Sep 2011 12:00 GMT
Writing this week’s Nomtastic was really hard for me. This time of year is just so strange. It’s still technically summer, but once September rolls around it feels like fall. I was just so torn over what to make. Should I do one last summer recipe, or should I jump on the fall bandwagon?It’s still 90°F here every day so I was leaning more towards summer foods, but I decided to embrace the fall in hopes that cooler weather shows up anyway. Corn is one of those crops that has fall harves...
08 Sep 2011 13:00 GMT
Are you a yeast or cake donut lover? I'm an equal opportunity donutist in that I will eat any available at any time even if I'm so stuffed I might die. I really love donuts. If you love donuts too, try your hand at these little darlings. No yeast or frying required!IngredientsDonuts2 cups cake flour
07 Sep 2011 14:00 GMT
I love Mexican food. I could honestly have fajitas every day of the week for the rest of my life. Mexican food is just so hearty and awesome - and behind most awesome Mexican dishes is the simple corn tortilla.The tortilla is incredibly versatile. Add a little butter and honey, it becomes a simple dessert. Add meat and toppings, now you have a taco. Cut it up and fry it? Chips! Now sure, you can buy them at the store, but there is something magical about homemade tortillas. Like Ha...
01 Sep 2011 14:38 GMT
After a long, particularly mind-numbing day, I took myself on a leisurely stroll through Trader Joe's. There I stumbled upon very fancy sounding haricot vert. Basically, they're just thin green beans, but that evening they were a savior from an extremely boring day. No, no, I would not be having green beans for dinner, I was to have chic, cosmopolitan haricot vert for supper.
31 Aug 2011 14:00 GMT
I have always loved guacamole. Maybe it’s because it’s exotic, or perhaps because it’s the most expensive side dish at a Mexican restaurant. Whatever the reason, I’m quite proud of my guacamole, and it’s my favorite way to get my Omega fatty acids.As this is my personal way of making guacamole there aren’t really set measurements. The easiest way to get the tastiest guac is to taste along the way and adjust as needed. So make sure to have some tortilla chips handy for easy testing.
25 Aug 2011 12:15 GMT
That there is the best tofu scramble I have ever had. I ate it over the weekend at Blossom after hours of wedding dress shopping. Maybe it was shopper's delirium, but I swear it's the best thing I've eaten in a while.For whatever reason, I'd never tried to make a tofu scramble at home. But Saturday's lunch had me inspired and I decided to give it a try in my own kitchen. It came together quite easily, and it's endlessly adaptable. Yo...
24 Aug 2011 12:00 GMT
I once declared that I didn’t like ice cream to a group of female friends. There was a stunned silence followed by suspicious glances. It was as if I’d some how betrayed the sisterhood or kicked a puppy. I decided to keep my indifference towards milk chocolate to myself, it didn’t seem worth a spell in social Siberia.
22 Aug 2011 14:00 GMT
Recently I purchased some blueberries by request for my dear husband. I knew that neither of us really eats blueberries, but I did it anyway. Now I have to use the last of the blueberries before they go bad. Enter: Blueberry Scones.Now this is a tricky one on a few levels. A. I’ve never made scones. And B. Scones in the United States and the U.K., from what I understand, are somewhat different. According to
18 Aug 2011 15:00 GMT
This is the perfect recipe to use up everything you've got in the fridge, the everything but the kitchen sink salad, if you will. All you stragglers that didn't make it into the week's meals, this is your time to shine!Ingredients1 head romaine lettuce, torn to pieces2 cups uncooked broccoli, chopped into bite sized chunks
17 Aug 2011 12:25 GMT