Food Minia

I just made a delicious salsa verde and I HAVE to share the recipe because it is so amazingly good!  The green salsa has a wonderful citrus bite to it with some other lovely textures and flavors.  I first had this served to me over enchilada's and I was in heaven.  I'm telling you, this sauce is so tasty that I want to bathe myself in it. Here we go! Ingredients: 3 1/2 lbs tomatillos, papery husks and stems removed, rinsed 1 medium onion, peeled and cut into 1 inch chunks 5 large serrano chili or jalapeno peppers (or any peppers that you have on hand) 5 large cloves garlic, peeled 1 firmly packed cup roughly chopped fresh cilantro 2/3 cup fresh lime juice 1 tablespoon sea salt Directions: Step 1: Place the tomatillos, onion, peppers, and garlic on a foil-lined baking sheet.  Bake the vegetables at 500 degrees F for 20-35 minutes, turning them occasionally,  until blackened in spots and the tomatillos are soft, collapsed, and leaking. Step 2: Place the ...

These muffins tastes so good and won't make you feel guilty for eating more than one. Ingredients 1 1/2 cups whole wheat flour 3/4 cup Stevia 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup canola oil 1 egg 1/3 cup milk 1/2 cup unsweetened applesauce 2 cups tundra blueberries   Directions Preheat oven to 400 degrees F. Grease 12 muffin cups, or line with paper liners. Whisk together the flour, Stevia, salt, and baking powder in a large bowl. Whisk canola oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full (ice cream scoop works well). Bake muffins in the preheated oven until they rise and the tops are golden bro...

I found an error in our Nomemade cookbook and I wanted to post the correction here. Use 1 1/2 cups of water NOT 1/2 cup. The full corrected recipe is listed below... 3 1/2 cups mountain cranberrries (aka lingonberries) 1 1/2 cups water 2 cups mashed bananas 7 cups sugar 3 oz. Certo liquid pectin Simmer the cranberries and water together, in a large saucepan, for 7 minutes.  Add the bananas and sugar, and bring the mixture to a boil.  Add the Certo, and bring it back to a boil for 1 minute.  Remove the jam from the heat, and pour into clean jars for sealing.

From Daube Creole Daube Creole is a Beef Roast dish unique to Louisiana because it is larded with seasoned salt pork, garlic and herbs and braised. Daube Creole Recipe at Nola Cuisine From Daube Creole In addition to the new Daube Creole recipe I've also recently posted a recipe for one of my favorite soups New England Clam Chowder at American Gourmand ! From American Gourmand Be sure and check out my new site American Gourmand in addition to Nola Cuisine !

  You can order the Nomemade Cookbook for only 17.99 if you order now using this website by clicking the "Add to Cart" button below which will lead you directly to PayPal. 

Lemon verbena infusion is one of these tried and true "grandmother's remedies" that are really enjoyable. Drink a cup after a heavy meal and you won't suffer indigestion. Not only is this drink good for your gut, it freshens the mouth and gives you the perfect excuse for a relaxing break during your day. Time will stop for a few minutes while you sip your hot " verveine ." People in France love herbal teas. Actually, when I am in France, I am offered an herbal tea after every single meal—lunch and dinner, heavy or not. Stores in France offer an incredible selection of tea bags filled with all kinds of tasty herb and flower mixes, but many families still grow (or pick) and dry their own medicinal herbs. Some very common examples are lime blossom (linden tree flower— le tilleul ), chamomille, thyme, mint, and of course lemon verbena . All can be brewed and turned into delectable beverages and have specific benefits. Chamomille and linden are great bedtime rela...

Hope you all had a nice Earth Day today. Here are a few more tips and links to conclude this week's blogging marathon. You can access all these posts by clicking the Green Your Kitchen tab at the top of this blog. Origin and Nature of your Food Many factors contribute to the energy bill of the food we eat: The type of food it is (Livestock consumes a lot more energy than fields of vegetables for instance)  The way it is produced (Is the food produced organically or with the use of petroleum products for instance?)  The distance it travels before reaching your kitchen  The type of transportation used and the quantity transported on each trip  The amount of processing involved in producing the food The type of packaging used Although some of these variables are difficult to determine, keeping them in mind and being as well informed as you can will help you choose healthy, tasty, and eco-friendly foods. (This is true for drinks too, including water.) Cooking Methods Th...