- On Foodwhirl today, pick your favorite recipe for a chance to win an $80 gift certificate!
Go ahead… I’ll wait. OK, you entered the contest? Good. Now, on to some recipes!
More recent recipe yummies on Foodwhirl:
Over at Talk of Tomatoes, Janelle has a tasty looking recipe for Pork Ragu! This looks like a wonderfully simple ‘go-to’ meal…
“I am in love with ragu. Shall I marry it? I made this ragu recently for lunch, and my eldest son says to me: “mom, this is the only thing I am willing to eat the rest of my life.” His way of saying: make it again and again and again and again and again…”
Quinoa. Pronounced “keen-wah”. What the heck is it? It’s a grain-like seed from Peru that is incredibly healthy (high in protein, and full of amino acids) and quite tasty too! You basically can use it as a healthier substitute most places you would use rice or couscous.
Reader Allison, from the delightful newish blog, Radishes and Rhubarb, does her first actual rhubarb related post… And it’s a sweet one, dedicated to her mom, with a delish looking recipe for Rhubarb Cream Pie. The recipe is her mom’s, and thanks to Allison for sharing it! (I must admit, I have never tried to cook with rhubarb… although those gorgeous red stalks always look tempting.)
The other night I was brainstorming on dinner, and my eyes feel to a bag of tortilla chips we had opened the other evening when we had friends over. “Hmmm…” Dot thinks. “What can I do with those?” (Because Dot is inherently cheap and knows that the chips will just end up going stale and being throw away…) This fabulously easy and tasty enchilada casserole was the result.
“All of these vegetables need to be eaten before they go bad!!” Sound familiar? We went to visit my man’s parents for Mother’s Day and had just gotten my organic produce box the day before we left. I contemplated taking the whole box with me, but it wouldn’t have fit in the overhead compartment… I love my organic produce, and I really hate it when I let it go bad!! I was determined not to let that happen this time!
Fried Chicken is one of my loves, along with chocolate, mint juleps and David Tennant’s Dr. Who. However, like most things I love, it’s something that I can only have in small amounts. Why is that? Why do we love that which is bad for us? Why can’t fried chicken be a HEALTHY meal? That plaque on my arteries should be good for me – some added structural basis to weakening coronary vessels!
I ran across this recipe the other day at Deliciously Organic, and had to save it into my ‘to post’ folder! I love this updated take on that old favorite (and guilty pleasure), tater tots.
“What a blast kneading the fluffy potato with a little flour and arrowroot, rolling it into tiny logs, boiling then frying them to golden brown perfection. They taste way better than the tots you find in a bag.”
As much as I really wanted to try out Dot’s frank-and-burger loaf recipe for dinner tonight (I mean, yum, right?), I opted to go a slightly simpler and (more than slightly) healthier route. I received some lovely avocados, tomatoes and corn in my produce box this week, and all of them were in need of being used, so I decided to throw together this quick and tasty salad as a side with my stuffed poblano peppers for dinner.