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Behind the Video ~ Hedgehog Cookies with Allrecipes
30 Thursday May 2013
Posted Allrecipes.com, Cookies, Dessert, Video
in30 Thursday May 2013
Posted Allrecipes.com, Cookies, Dessert, Video
inBe sure to come back to see more videos!
Back to Snacking in the Kitchen
29 Wednesday May 2013
Posted Cookies, Dessert, Recipe, Writing/Publishing
inI remember when my family moved to our first house. We were just a few years into our adventures in the United States, still adjusting to the culture and traditions of our new country. I must have been fourteen years old. There was a knock on the door. A couple, middle aged, was standing at the door, holding a plate of cookies. “Welcome to the neighborhood!” they said.
Fast forward many years. The Artist and I moved into our home. A few weeks later, there was a knock on the door and another plate of cookies, with sprinkles.
Turns out that while we were on vacation, our neighbors moved away and we came back to a new family living next door to us. They mowed a strip of our grass and asked if it was ok to use our driveway to move in their piano. We exchanged a few words and our names. I found out I have a Russian accent, as if I didn’t know that already.
And then, I baked a batch of Chocolate Chip, Coconut, Cherry and Oatmeal Cookies to take next door for our neighbors. The tradition continues!
As a major side note, this was the first time I used my generous and beautiful birthday gift from some of my dear girlfriends – thank you!
For the cookies, prepare a batch of chocolate chip cookies according to the 12 ounce chocolate chip bag. Mix in 1/2 cup of each: shredded coconut, dried cherries, and oatmeal. Bake according to directions.
The extra cookies went to work with me and the Artist to share with coworkers.
Want to share your favorite tradition or custom?
20 Monday May 2013
Posted Cooking, Greek, Healthy, Lunch, Meatless Monday, Mediterranean, Recipe, Salad, Vegetables, Vegetarian
inWho is a huge fan of Mediterranean food? Raise your hands higher! This salad is for you. Traditionally, tabbouleh is made with bulgur. This version is with tri-colored couscous. Won’t you give it a try? It’s a perfect salad for a summer picnic, a potluck get together. It goes equally well on its own or as a side to grilled lamb.
Mediterranean Tri-Colored Couscous Tabbouleh Salad
Ingredients
1 cup tri-colored couscous
1 English cucumber, diced
2 large tomatoes, seeded and diced
1 sweet bell pepper, cored and diced
1 bunch parsley, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
zest and juice of 1 lemon
salt and pepper to taste
Garnish: butter-roasted pine nuts
Directions
1. Toast couscous in a nonstick pan over medium heat until it is heated through and lightly browned, about 5 minutes.
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Photo courtesy of Priya Alahan Photography |
2. Pour 2 cups of boiling water over couscous. Cover and allow to sit until the water is fully absorbed. Fluff couscous with a fork, transfer to a salad bowl and slightly cool.
3. Add vegetables, parsley and garlic to couscous.
4. Whisk together olive oil, lemon juice, salt and pepper. Pour over the couscous and the vegetables and stir gently to combine. Cover and refrigerate for several hours. Right before serving, sprinkle with butter-roasted pine nuts.
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Photo Courtesy of Priya Alahan Photography |
Time to eat!
17 Friday May 2013
Posted Fruit, Healthy, juice, Recipe, Vegetables
inGood morning! I must admit that after two weeks away in Italy, one of the things I have missed most about my daily routine is a glass of fresh juice in the morning. Back to work, I am once again juicing. This week, I have been drinking what I am calling Morning Sunshine Juice.
Ingredients
2 apples, quartered
2 carrots, chopped
1 orange, peeled and quartered
1/2 lime, peeled
1/2 inch ginger root
Directions
1. Juice all ingredients and stir together. Serve straight up or over ice.
This is light and refreshing and super energizing. Enjoy!
08 Wednesday May 2013
Posted Cooking Classes, Kitchen, Writing/Publishing
inUsually, the magnetic strips are attached on the kitchen’s backsplash and the knives hang vertically. The Artist and I hung the strip on the bottom of the kitchen cabinet (ok, he hung it up and I just watched). The knives are attached to the strip horizontally, taking very little space. I love it!
If you have kids or pets in your household, I would recommend a different system to store your knives, for safety reason.
Interested in signing up for a Knife Skills class? Let me know – I teach both individual and group classes.
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06 Monday May 2013
Posted Lunch, Restaurant Review, Seattle
inThere are plenty of restaurants in the vicinity of downtown Seattle where you can stop by for lunch. I want to give you a few reasons why you should pick Farestart as your next lunch destination.
Farestart provides on the job training (culinary education) for homeless and disadvantaged individuals
Farestart feeds thousands of homeless and disadvantaged children, women and men
The menu offers weekly specials based on the availability of produce and the season
You can enjoy a special dinner with food and wine pairings prepared by Seattle’s Top Chefs on selected Thursday nights.
So there you go, do good, eat well and support FareStart.
I happened to arrive at the restaurant on a particularly sunny afternoon to appreciate the open space, high ceilings, and light.
The wall of fame displays the photographs of the chefs who cooked at FareStart and plates with the names of donors.
Here are just a few of the core values: sustainability, respect, openness, collaboration and acceptance.
After browsing the menu, I selected fish tacos with corn and bean salad (pictured above) and my lovely lunch friend went for the meat…with bacon…barely cooked. She was a fan. However, word of advice – if you are looking for a glass of wine to go along with your lunch, you will be greatly disappointed (just like my friend) – FareStart does not serve alcohol with lunch.
FareStart is located
01 Wednesday May 2013
Are you hungry for a Mexican Fiesta dinner? Stay home, skip the drive to the restaurant, and in 30 minutes you will sit down to a spread of black beans, chicken and duck fajita, fresh yogurt cheese, brown rice, and pico de gallo. How is it possible, you might ask? With a well stocked refrigerator and pantry and a little bit of culinary innovation.