My Mom has taught me many recipes; this is one of my favorites.My husband swears my sweet and sour meatballs are the number one reason he married me. Ok, that isn’t entirely true, but he begs me to makes these all the time. Lucky for me, they are easy and delicious. Even if you don’t like meatballs, this sauce is a dead ringer for Chinese sweet & sour sauce. The only thing the sauce is missing is the scary orange color.
27 Jul 2011 09:00 GMT
Nothing seems to warm the home as much as a loaf of fresh baked bread. On top of warming your home and impressing loved ones, it can also save you money.Awhile back I quit my job in a moment of standing up for myself and what is right. Shortly after I got off my high horse, I realized that I had now put myself in a position of having considerably less cash flow. The first trip to the grocery store after quitting was an eye opener. My bread of choice was no longer on sale and I wasn’t a...
21 Jul 2011 12:14 GMT
Bananas are incredible. They're durable. In my life, I've squished approximately one million peaches at the bottom of my bag on the way to school, but my bananas always made it out unscathed. They perform baking magic. Not only do they act just like eggs in cake batter by binding everything together, they also make the final result perfectly moist.
20 Jul 2011 08:25 GMT
I'm stuck in the middle you guys. I'm totally cool with the not eating meat or dairy products thing, but when it comes to soy I just don't know what to do. Some people say soy is bad for you, some people say it's great for you. Some say tofu and soy milk are highly processed therefore dangerous, but others say they're great sources of protein that everyone, regardless of vegan status, should be eating them.
13 Jul 2011 13:30 GMT
The greasy, mushy, bland memories of vegetable Lo Meins past haunt me. Therefore, Lo Mein is definitely the last thing I would ever order at a Chinese restaurant, no matter how many people swear it's really good here/there. But in my own kitchen, it's a different story. I get to be in charge, so no buckets of oil, over cooked noodles or red bell peppers in sight! (You can add red peppers if you really want, just don't invite me over for dinner that night.)
06 Jul 2011 20:00 GMT
The Fourth of July is upon us. Fireworks and festivities await. But what are you going to eat? Do you have something celebration appropriate swimming around in your brain yet? No?!Well whoa there! That salad looks pretty patriotic, don't you think? You got your red, your white, your blue. You got your watermelon summertime vibe. All the essential Fourth of July components are present. And it's vegan, just like our founding fathers!*
29 Jun 2011 16:00 GMT
You know when you have to write a recipe and the deadline is fast approaching, and you've got nothing because all you want to eat is candy and rice cakes? And that candy is store bought and it would be totally unethical to make up a recipe, like you made it? And doing a rice cake recipe is insane? And you start to panic a little?
22 Jun 2011 12:00 GMT
While drinking flowers may not sound all that appealing, elderflower cocktails have certainly proved popular this year, and now violets are hoping to achieve the same status. The Bitter Truth have created a Violet Liqueur, which has a bit of sweetness to its floral taste, and has a lovely, purple-blue colour.
21 Jun 2011 13:00 GMT
Macarons have never quite reached cupcake levels of fame and popularity. They are the baking world's P.J. Harvey - shrouded in gilded obscurity and complexity; whilst the cupcakes/Kylie are off pleasing the masses with their naughty sweetness.You can't pick up a macaron at the corner shop. You can't get them from the chiller cabinet at the supermarket. You can't buy a "just add egg" instant mix to make macarons in 30 minutes.
20 Jun 2011 11:22 GMT
I get stuck in the same boring breakfast loop because cereal is "quick" and "easy." As if pouring pre-made food stuffs into a bowl is all I can muster before 8am. OK, maybe that's true. But an exciting (and more nutritional) breakfast doesn't have to be that hard! Especially when you can make it over the weekend and store it in the fridge to eat all week long.
15 Jun 2011 11:35 GMT