Posts Tagged ‘ingredients’
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?
What three recipes would you share with our readers?
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)
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)
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
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
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.
(image: The Foodie Housewife)
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”)
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.