I had some bratwurst recently and googled recipes using them as I wanted something different and stumbled on this a Dublin Coddle, its a simple one dish meal and great for cooler weather. Its also great to make extra to have leftovers. I think this is the first Irish meal I have cooked ;-) got to love cooking firsts.
Friday, December 28, 2012
This time of year we often find ourselves eating less salads, with less fresh lettuce and tomatoes from the garden. I have found combining healthy whole grains works wonderfully, recently I have been using wheat berries, bulgur wheat and barley. These grains also make a great breakfast like oatmeal, or are tasty added to Greek Yogurt with fresh fruit, or for the bread makers added to bread.
Its great to boil a batch and keep in the fridge and then add to salads, they have a lovely nutty taste, and are super satisfying. Here's a great one to put together, using pears, apples and walnuts a take on the Classic Waldorf salad. Wheat berries are the entire wheat kernel (except for the hull), composed of the bran, germ, and endosperm. They are rich in magnesium, iron, protein, vitamin E and fiber.
Wednesday, December 26, 2012
Its chestnut season, these wonderful nuts are lovely this time of year many of us enjoy them on a city street roasted and of course the words chestnuts roasting on an open fire spring to mind. I had eaten them in various cities. I had never tried roasting them at home after a chat on the Chow and Chatter facebook page I decided it was time, and made slits in the skin as Paul mentioned if you don't they will explode!
Chestnuts are the only nut containing vitamin C they are also a good source of copper, and a very good source of Manganese. About a 100 years ago the American chestnut tree was wiped out by a virus and its only recently through dedication and hard work coming back.
Saturday, December 22, 2012
Thursday, December 20, 2012
After I made the Yule Log, I got the Christmas treat making bug :-), my friend visited me the other day and she was mentioning all the goodies she plans to make with her kids to gift folks. I figured I would make something special for her, my first time making chocolate truffles and it was a success, they were so good, I had to take them to her house quickly as it was hard to stop nibbling. I made the truffles with a lovely whisky called The Laddie Ten, made by Bruichladdich Distillery on The Isle of Islay.
Even dietitians enjoy sweet treats over the holidays and did you know that on average most folks only gain 0.8 lb over the holidays per The National Institute of Health, my friend @eatingpermitRD - Julie tweeted this yesterday. I say enjoy this time of year and the tradition of baking with friends and family gift most of it and eat what you want on Christmas day its just a day :-)
Tuesday, December 18, 2012
I did it, I made my first Yule Log, I saw a recipe on The BBC Good food site and the lovely Cannela posted one. I pinned them, linked to facebook and tweeted you know me and dreamed of having the guts to make it. I have had my fair share of baking fails so was a little scared. But one afternoon the kids were both napping at the same time! so I figured lets do it, I followed the recipe step by step and the result was a lovely moist chocolate swiss roll.
I enjoyed a slice, hubby and the kids, I gave some to my neighbor. She's actually a great taste tester, just yesterday I was on my front steps taking pictures of whiskey truffles and she shouted across the street what did you make, so she sampled too. Then the rest I gave to our daughters pre school teacher he loved it. I love this time of year and I am really embracing the fun and challenge of baking to gift to folks, it really makes it special when its made with love and they like it.
Posted by Rebecca Subbiah at 9:24 AM
Monday, December 17, 2012
Posted by Rebecca Subbiah at 8:39 AM
Saturday, December 15, 2012
Wednesday, December 12, 2012
This is a gem of a recipe, its basically stained Greek style yogurt to remove the whey, it makes a delightful cream cheese but the bonus is because its made from Greek yogurt its high in protein and low in fat, got to love that. It could be seasoned with anything, I added zat 'tar and fresh mint and olive oil. Its a popular cheese in the Middle East and in fact its also made into balls and stored in olive oil. Labneh is wonderful as a dip or in sandwiches or on crackers.
Its a traditional Bedouin food that can be made from camels, goats, buffalo and cows milk. The Bedouin folks would also make a dried labneh by squeezing it between two cheese clothes and stones and drying in the sun. This would preserve it and make it great for travel. In Gaza it is a common breakfast food, eaten with flat bread.
So how will you use yours ?
Monday, December 10, 2012
I adore Middle Eastern food and my hubby jokes we should go live there for a few years so I can get my fill :-). Tabbouleh is a wondefully healthy salad, that is easy to put together it uses bulgur wheat a whole grain with a light nutty taste. I have been enjoying pomegranate lately and figured why not add to tabbouleh it was delicious and I plan to make it again this week, always a good sign.
Saturday, December 8, 2012
Thursday, December 6, 2012
This is a simple soup and brings back memories of our trip to Iceland after visiting the majestic Gulfoss waterfalls, there was a gift shop there, we were hesitant about eating at it, as they can often be over priced with mediocre food. But this soup was first class and the best part was free refills. I asked the staff about the recipe and they stated the key is good quality lamb. The other day lamb was on sale at the grocery store so I figured why not make a batch, be sure to cook with the bones in adds great depth of flavor.