Giuseppepaolo

This is the second time in my adult life that beets have found their way into my kitchen. The last time these purple-ish red veggies crossed my threshold was back a few years ago when I was baking my way through Healthy Bread in Five Minutes a Day and I decided to give beets a break (from my childhood memory of having to gag them down) and made some beautify Red Beet Buns . Loved how they looked but hated how they tasted. Well, I was faced with them again a couple of nights ago that all started with a phone call that went something like this: me: "Hello?" caller: "Hi, this is Nicole from Whole Foods Market and I'm calling to remind you about the cooking class that you signed up for." me: "Cooking class?" (First of all I had no idea they HAD cooking classes. Second of all, I couldn't remember the last time I'd been to Whole Foods) caller: "Yes, you've signed up for our Transition to a Gluten Free Diet cooking class" me: "Ooooh

I looooove me a good sandwich. They're versatile. They're portable. Often, they contain a portion from each of the food groups....meat, grains, dairy (ie: mayo), vegetables and in this case...fruit. Yes...there is some fruit in this sandwich as part of the tropical coleslaw. Which I will share about at the end of this post. Right now....I want to talk about butts. Pork butt. Aka: Boston butt. Aka: pork shoulder. All the same cut...known by a different name. More often due to where you live. Confusing, non the less. So I understand why the meat industry is changing the names of the cuts of meat. They want to be consumer friendly, less confusing and more appealing. Appealing...is there something unappealing about the names we have: loin? breast? thigh? butt? rump roast? (giggles) My concern? When I'm looking for a cut of me listed in a recipe that I got from an old cookbook.....how will I know what it's called at the store? The meat industry seems to do this often. I have

Did you know that April is National Soy Foods Month ?  Neither did I. Until recently.  My friends over at FoodieBlogRoll hooked me up with some soy foods products to help spread the word and share some ideas on what you can do with soy foods.  I'm not a soy person, personally but one of my daughters is lactose intolerant and soy foods products is one of the ways she gets around her tummy aches caused by dairy. I also use soy flour in a lot of the breads that I make for her. Therefore, I'm not a stranger to soy. Plus...I really enjoy soy nuts and I absolutely love eating edamame...those ones you get at Costco. Omgohs.....They're so addicting.  Anyways....this is what I received in the mail the other day.... These things are always a surprise. You never know what you're gonna get until it arrives. Hmmm...what to do...what do. I didn't want to do anything typical here so I started thinking about cheese. I've made cheese... soft cheese from milk, in the past so I f

Ok, so the picture doesn't quite capture the "moment" as depicted in the cookbook, 50 Shades of Chicken. I really need to work on my nighttime pics and get some tips on food styling.  The rated G version of this recipe is called Sauteed Chicken Breasts with Garlic, Olives, and Wine.  The rated R version of this recipe starts off like this: "Suddenly he seizes me and lays me out on the counter, claiming me hungrily. His fingers pull me taut, the palms of his hands grinding my soft white meat into the hard granite, trapping me. I feel him. His stomach growls, and my mind spins as I acknowledge his craving for me." Yes, its as fun to read this cookbook as it is to cook the recipes.  And eat them. So good, so easy. Simple ingredients and very quick.  Flattered Breasts (Sauteed Chicken Breasts with Garlic, Olives, and Wine) Printable Version 4 boneless, skinless chicken breasts, patted dry 1 1/2 tsp salt 1/2 tsp black pepper 3 TB flour 2 TB extra virgin olive oil 3 g