Posts Tagged ‘ingredients

Featured ATX Food Blog: Sweet Tidbits

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We’re always blown away by the creative way folks in this town write about food.  Mary, from Sweet Tidbits, is one of those people. Not only does she give us unique and delicious recipes, she interviews fascinating folks in Austin and takes beautiful photos of all of the above.

Her blog is definitely something worth checking out. Take a minute to get to know Mary and then head on over to Sweet Tidbits!

How did you discover your love of food and writing?

As a kid, I moved around a lot so I found myself alone at times. I used writing as an outlet to write poems, songs and just get my thoughts out on paper. Cooking was a big deal in my life, so I put the two together and started Sweet Tidbits

Has blogging changed the way you view food and cooking? If so, how?

It’s helped me break down the cooking process in my head. On my blog, I try to showcase the entire process from beginning to end. I cut and put all the ingredients out on the cutting board, I wash my hands and take pictures. I consider the lighting, angles and colors. There’s a lot that goes into preparing a meal in the kitchen nowadays including food styling. It’s a whole production for me. I ask myself “Is this picture going to make any readers want to eat this?”

What is your favorite ingredient to use in the kitchen?

Do I just have to pick one? Okay, lemons. I love lemons. I squeeze them on my fish, I make lemonade with them, and I use them in almost all my salads.

What is your best memory in the kitchen?

When I first cooked chicken. I washed it, put salt, pepper, butter and sour cream on it, stuffed a bunch of garlic all over and put an onion in the middle. It came out so good! Ever since then, I haven’t been able to marinate it any other way.

What is the best thing about your kitchen? 

My island! I keep it clean and organized so when I’m ready to cook I can lay al my stuff out and start. It’s my little organized space away from the rest of the kitchen.

What is your favorite meal to prepare?

Are you really going to make me choose?! I would have to say anything with pasta. I have a pasta bake that I make that everyone is always satisfied with. It’s not on the blog yet, but you’ll have to check back later to get the recipe!

What does your dream kitchen look like? 

I think a great meal could be made anywhere and you don’t need a dream kitchen to cook and share the love but my preference would be open, organized and lots of natural light.

Favorite recipe to date? 

My mozzarella, tomato and black olive pasta


What three recipes would you share with our readers?



Shrimp Scampi


Spice Feta and Pita Chip Salad


Written by cscdavis

August 6, 2013 at 2:17 pm

California’s Prop 37

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What it is

California’s “Right to Know” bill (Proposition 37) is on the state’s November 6 ballot. According to Ballotpedia (a crowd-sourced encyclopedia for politics), if approved, Prop 37 would:

  • “Require labeling on raw or processed food offered for sale to consumers if the food is made from plants or animals with genetic material changed in specified ways.
  • Prohibit labeling or advertising such food as ‘natural.’
  • Exempt from this requirement foods that are ‘certified organic; unintentionally produced with genetically engineered material; made from animals fed or injected with genetically engineered material but not genetically engineered themselves; processed with or containing only small amounts of genetically engineered ingredients; administered for treatment of medical conditions; sold for immediate consumption such as in a restaurant; or alcoholic beverages.’”

What people think

Primary arguments in support of the bill focus on bringing awareness to GMOs in general, promoting more ingredient exposure rather than less, and the fact that over 40 countries in the world already require food with genetically-modified ingredients to be labeled.

Primary arguments against the bill include the claim that GMO labeling will increase food costs, provoke new lawsuits and legal costs, and misportray GMOs as a necessarily unhealthy choice.

Why we’re telling you!

As a food retailer selling local food with pure, non-genetically-modified ingredients, we think it’s important for you to be aware of Prop 37 since it treads on some of the core ethos we promote to our customers: eat real food. The “realness” of food is clearly in question right now, and we hope that everyone in the community – from farmers to food scientists, consumers to corporations – will participate in and contribute to discussions on the matter to grow our food industry.

(image: Organic Connect Magazine)

Written by Brian Nunnery

September 24, 2012 at 5:12 pm

No More Label Stress

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At in.gredients, you don’t have to stress over product labels. We make finding healthy food with pure ingredients easy for our customers by, well, only selling healthy food with pure ingredients.

While many stores sell healthy food with “real” ingredients, few will carry only real foods. It’s common to have to constantly read product labels to make sure you’re buying something without artificial fillers or color dyes, since real foods are mixed with other products that wouldn’t fit the same bill.

We want to make it easy for you to shop at our store – easy to make good decisions. So we’ve weeded out what’s not “real” (for our definition of that, read here). Having a small store helps a lot with that. Don’t worry, we’ll still have product labels – but you won’t have to read them to learn what chemicals you’re eating.

(image: Patrick Lane Photography)

Written by Brian Nunnery

July 16, 2012 at 8:52 am

Recipe: Awesome Waffles

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by Brian Nunnery

I call these “Awess Waffs” – but called them “Awesome Waffles” in the title to not sound too silly.

Yields: 4-5 large, thick waffles

1.75 cups flour
2 tsp baking powder
0.5 tsp salt
1 tbsp sugar
3 eggs
1.75 cups milk
0.5 cups canola oil
1.5 tsp vanilla extract
3 tsp ground cinnamon

1. Turn your waffle iron on and heat your oven to 200F. When you’re making the waffles, you’ll place done waffles on a baking sheet inside the oven to keep ‘em warm until serving.
2. Mix the dry ingredients in a mixing bowl. Mix the wet ingredients in a separate mixing bowl. Pour the wet ingredients into the dry, mixing just until they’re completely combined. At this point you’re ready to pour the batter into your waffle maker and make waffles!

Goes best with: pure maple syrup, powdered sugar, cinnamon-based granola

Written by Brian Nunnery

January 20, 2012 at 2:28 pm

Recipe: Homemade Chocolate Syrup

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With only five ingredients, there’s just no reason to go out and buy chocolate syrup. Amazingly easy to make, you can have it on ice cream, drizzle over fresh fruit, or swirl a teaspoon or two in milk for a chocolaty drink! Totally easy to store in a reusable container, and keeps well in the fridge too.

Ready to get your Jackson Pollock on?! Learn how to make delicious, drizzly chocolate syrup with this recipe from Small Notebook.

(image: The Foodie Housewife)

Written by jmalsky

December 14, 2011 at 3:42 pm

Recipe: Chicken Salad with Persimmon, Pecans, and Thyme

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Here’s an interesting (and timely) seasonal twist on a classic favorite: a chicken salad recipe from Healthy Green Kitchen that calls for persimmons and pecans. The beauty of this recipe: if you live in Central Texas, you can get all the “fixins” for this salad locally, because as y’all know, ’tis the season for persimmons and pecans! What’s more, it’s a great way to use leftover roast chicken or turkey!

(image: Wikimedia Commons: “Persimmons”)

Written by jmalsky

December 1, 2011 at 3:42 pm

Recipe: Spinach Pancakes!

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We’re always on the look out for cool recipes. This one caught our eye because…well, they’re green pancakes! Spabettie tells readers how to make Spinach Pancakes with just four ingredients: spinach leaves, chia, water, and rice flour. Try ‘em for breakfast with eggs, or with lunch with hummus or a garlic spread! Recipe here.

(images: Spabettie)

Written by Brian Nunnery

October 26, 2011 at 9:08 am

Great Perspective: 100 Days of Real Food

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100 Days of Real Food is a blog started by Lisa and Jason Leake of Charlotte, North Carolina. Last year, the Leake family (Lisa, Jason, and their two daughters) attempted to ditch artificial food for 100 days. Over a year later, the Leakes are still eating real food.

The blog’s genesis came after Lisa read Michael Pollan’s In Defense of Food and “realized that we’d fallen prey to what the food industry had deemed ‘healthy.’ It showed me how much food marketing was misinformation, and really had me questioning what I was feeding my family…” (quote: wfaeats, 7 March 2011). After 100 days of “real food,” which the Leakes defined as food with five ingredients or less, their palates had evolved. “Artificial food actually tastes bad after eating fresh food for so long,” Lisa told Yahoo! in August.

Of course, as Yahoo! reports, “investing in all those organic groceries and specialty ingredients also impacted [the Leakes'] bank account,” for many food industry-level reasons. So the family took up another challenge: 100 days of real food on weekly budget of $125 for a family of four, which offers lots of creative ideas and helpful perspective on how to make healthy eating affordable.

Said Lisa to wfaeats: “It was a challenge, no doubt. I had to completely re-learn how to shop at the grocery store.”

As we’ve said before, we don’t just want to facilitate minimal-waste shopping for our customers – we want to teach the community about real food, and make it easy to shop for pure, local groceries while reducing waste. The Leakes’ blog offers great, honest perspective on how weird it is for those of us who grew up eating artificial food to transition to a new way of thinking about groceries and food in general.

Some quick links to 100 Days of Real Food:
The Rules
Why Cut Processed Food?
Recipes and Resources
Take the 10-Day Challenge

(image: 100 Days of Real Food)

Where to Eat Locally-Grown Food in Austin

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Bistro cuisine at Blue Dalhia? Eating under the stars at The Odd Duck? Food Blogger’s Guide Austin put out this list for SXSW Eco attendees of Austin restaurants that serve food made from locally-grown ingredients – and in turn keep money local. It’s a great list to keep on hand. Do any of your favorites make the list?

Written by Brian Nunnery

October 12, 2011 at 10:41 am

Location Announcement Update

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The wait’s almost over. We’ll be announcing our Austin address tomorrow during our first in-studio interview! Tune in to KVUE at 6:40am to hear our co-founders share the news and chat live about in.gredients.

If you’re on our mailing list, you’ll be notified at the exact same time via email. You’ll see it on Twitter, Facebook, and via press release right after the interview.

We’re confident we’ve chosen a great first location, and we’re excited to share it with everyone. Who knows, maybe we’ll be neighbors!

Written by kbrotherslane

July 14, 2011 at 3:37 pm


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