February's YBR Roundup

>> Monday, February 28, 2011

It's the last day of February and that means it's time for Your Best Recipes (YBR). Once again we are in for a real treat with all of these beautifully delicious recipes you guys have submitted. Every month it's a feast for our eyes and I thank you all for being a part of it and for making it possible.

On another note, for some reason I am having problems commenting on some Wordpress blogs. I really don't know why. So for those of you with Wordpress blogs please know that I am visiting you and will continue to try to leave comments.

And now Your Best Recipes for the month of February in the order they were submitted:

Italian Flat Bread with Herbs Infused oil, Fish and Salad

Who Needs Roses? A 7 Course Feast: TidBit of the Day

Madras Mashed Cauliflower
The Veggie, Veggie Test Kitchen, Madras Mashed Cauliflower

Wings Showcase Spectacular
Claudia, What's Cookin' Italian Style Cuisine, Wings Showcase Spectacular

Piña Colada Bread Pudding with Rum Whipped Cream

MrsByn, 365 Days of Clean Eating, Vegetable "Pizza" Casserole

Grilled Salmon With Tasso Cream Sauce

PB&J Puff Pastry Doughnuts
Wendy, The Weekend Gourmet, PB&J Puff Pastry Doughnuts

Pina colada cake
Paaka-shaale, Paaka-shaale, Pina colada cake

Green Chili Corn Chowder
Sherri S., Jefferson's Table, Green Chili Corn Chowder

Bright Green Asparagus Soup
Eva P., From Eva's Kitchen, Bright Green Asparagus Soup

Jackfruit Gadbad
Shirley, Enriching Your Kid!, Jackfruit Gadbad

Black Forest Cake
Laura, Family Spice, Black Forest Cake

Green Tea Tiramisu
Ann, Anncoo Journal, Green Tea Tiramisu

Baked (not fried) Salmon Egg Rolls
Priscilla, She's Cookin', Baked (not fried) Salmon Egg Rolls

Valentines Red Velvet Cupcakes
Grely~ Sugar and Spice, The Ardent Epicure, Valentines Red Velvet Cupcakes

Middle Eastern Kebobs with Toum
Asiya, Chocolate & Chillies, Middle Eastern Kebobs with Toum

Two tone Nutella filled buns
Roxana, A little bit of everything, Two tone Nutella filled buns

Say it With Black Forest
Citra, Indonesian In Turkey, Say it With Black Forest

One bite steak with a frite and shallot jam
Mardi, eat. live. travel. write, One bite steak with a frite and shallot jam

Individual Chocolate Souffles
Liz, That Skinny Chick Can Bake!!!, Individual Chocolate Souffles

Banana Ginger Macadamia Nut Coffee Cake

 Chicken vindaloo
Brindusa, Cooking With My Soul , Chicken vindaloo

 Clementine Almond-Chip Cookies
Tiffany, Como Water , Clementine Almond-Chip Cookies

Chef Dennis, More Than A Mountfull , Braciole

 Spinach Salad with Beets and Pecans
Rivki L., Healthy Eating for Ordinary People , Spinach Salad with Beets and Pecans

 Plum Cobbler with Rose-Basil Seed Cream
Maya, Foodiva's Kitchen , Plum Cobbler with Rose-Basil Seed Cream

 Preserved Lemons and Tangerines
Nancy, Spicie Foodie , Preserved Lemons and Tangerines


Feeling SAD and Preserved Meyer Lemons (With A Twist)

>> Wednesday, February 23, 2011

lemons; lemon wedges; Meyer Lemon; wedge; Sea Salt; rock salt; coarse salt; salt; horizontal; healthy; fruit; fresh; organic; yellow; white; brown; view from above; detailed; preserving lemons; salted lemons
I suffer from SAD and that makes me sad (you saw that silly joke coming didn't you?). SAD stands for Seasonal Affective Disorder better know to some as the Winter blues. It is a temporary or seasonal mood change which has some of the same symptoms as mild depression and it is most common in the northern hemisphere. Basically me no likey the dark grey Autumn and Winter days. Ha! go figure we choose to live in the northern hemisphere. While I consider myself a happy person with no worse mood changes than any other typical woman (except when my Latin temper kicks in, that's another story) it is these dark grey sunshine-less days that make me want to sleep more, and make it harder for me to concentrate or get motivated to do much. Even so I am not one to stay in bed or lay around even if I'm ill, I can't stand not doing something.

I'll have you know my diagnosis came from very reputable and prestigious Doctors, Dr. Google, Dr. Wikipedia, and WebMD. Don't you just love the internet ? (And I say this with the most sincere form of...Sarcasm!) You can look up anything and instantly get diagnosed with the most life threatening diseases out there. For instance you could look up... let's say a paper cut and come back with a rare diseases called papercuteosis. Oh no! you may just have to take the day off work because it can be contagious, as a matter-of-fact while you are calling your boss to tell him/her you can't make it into work today you are being quarantined. Perhaps my husband is right when he says I should stop looking up everything on the internet. Wait, did I just say he was right? I hope he doesn't read this or I wont live it down.

lemons; lemon wedges; Meyer Lemon; wedge; Sea Salt; rock salt; coarse salt; salt; horizontal; healthy; fruit; fresh; organic; yellow; white; brown; view from above; detailed; preserving lemons; salted lemons
Seriously, SAD is a real disorder and I need some Santeria or Voodoo to bring on the sunshine and make me feel better on these grey days. But I don't know either so I'll have to create my own sunshine. I'm going to start with lemons, because they just brighten things up on their own. I love lemons with their lip puckering and slightly sweet fresh taste, always leaves me satisfied. I don't think it's a coincidence that many citrus ripens in the Winter months. I think mother nature knows that we all need their vibrant colors and delicious tastes to get us through the Winter. Just looking and smelling lemons or any other citrus immediately leaves me reminiscing about sunny days, it is like holding a little sunshine in my palm. I want to preserve them to get me through the remainder of the Winter. Many of you are already talking about Spring arriving, but for us it's quite a ways off and there are many rainy days coming too, blah!

Tangerines; Tangerine peel; mandarin orange; orange; zest
I adapted this Preserved Meyer recipe from Epicurious.com. I made some changes to the original recipe, cut it in half, I used a combination of sweet (Meyer) lemons with Spanish Mesero (primofiori) lemons, you could really use any variety you choose. The other change was that I also sliced off both ends from all the lemons. Plus I added a little twist which you can see below. This recipe is great because it only takes 5 days before you can enjoy the lemons, and they will keep up to 1 year in the refrigerator. I'm going to be patiently waiting.

Preserved Meyer Mixed Lemons
Adapted from http://www.epicurious.com/recipes/food/views/Preserved-Meyer-Lemons-102747

11/4 lb or 560 g lemons, I used 6 very small lemons (Meyer or any variety of your choice)
1/2 cup or 118 ml fresh lemon juice (from 21/2 lemons)
1/3 cup or 90 g coarse sea salt

large bowl
sterilized jar (I used 2 small jars)
boiling water

1/8 cup olive oil, to use on the 5th day

1. Choose lemons that are semi-firm but not unripe, don't have bruising or other imperfections. You could also buy organic lemons or if you buy regular make sure they don't feel sticky and that they are cleaned properly. Thoroughly and properly rinse the lemons. I suggest starting by measuring out the lemon juice needed, then set aside. Bring some water to a boil, once boiled place the remaining lemons in the boiling water. Boil for 5 minutes, drain and allow to cool.
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2. Have the sterilized jar ready. Once the lemons have cooled enough to handle, cut off both ends on each lemon. Next slice each lemon into 8 wedges, remove the seeds and place the wedges in the bowl. Pour the salt over the lemons and mix well. Pack the salt coated wedges into the jars then pour the lemon juice into the jar.
Preserved Lemons and Tangerines; preserving lemons; preserved meyer lemons; preserved tangerines; preserved tangerine peel; salt; salted lemons; Sea Salt; rock salt; fresh; fruit; morrocan; middle eastern; olive oil; how to preserve lemons; recipe; easy; fast; safe
Seal and either leave on the counter or place in the refrigerator. During the next 5 days shake the jar to help distribute the salted juice. On the 5th day add 1/8 cup of olive oil and refrigerate. They will keep in the refrigerator up to 1 year.

I also made a variation with a little twist, I added fresh tangerine (mandarin orange) peel. Follow the recipe exactly as above but add as much fresh tangerine peel as you like. I can't wait to taste the different flavors!
Preserved Lemons and Tangerines; preserving lemons; preserved meyer lemons; preserved tangerines; preserved tangerine peel; salt; salted lemons; Sea Salt; rock salt; fresh; fruit; morrocan; middle eastern; olive oil; how to preserve lemons; recipe; easy; fast; safe
I will keep you posted in the coming week on the results. What is your sunshine or feel good comfort food that always puts a smile on your face ?
Preserved Lemons and Tangerines; preserving lemons; preserved meyer lemons; preserved tangerines; preserved tangerine peel; salt; salted lemons; Sea Salt; rock salt; fresh; fruit; morrocan; middle eastern; olive oil; how to preserve lemons; recipe; easy; fast; safe


An Interview With What's For Dinner Across State Lines, My Favorite Foodies Series

>> Sunday, February 20, 2011

My Favorite Foodies, Spicie Foodie, What's For Dinner Across State Lines
Today I have another installment of My Favorite Foodies series. This time I am interviewing my friend Gina from What's For Dinner Across State Lines. I love this blog and totally adore Gina. She is a very talented cook with a great sense of humor and one of the sweetest bloggers I have come across. Some of my favorite post on her blog are those she talks about her family and their traditions. The love, dedication and affection she has for them really shines through. I can't really remember when I found her blog but from the beginning her mouthwatering recipes kept bringing me back. It was one of her post that made me laugh on a day when I really needed to laugh that completely hooked me forever. I hope I don't embarrass you Gina, it was a post titled "Thanks Foodbuzz - I'm so famous now; I need to wear a disguise!" Her baked goodies always leave me feeling like I need to run to the kitchen to try to calm my watering mouth. She really inspires me to learn more about baking. Gina is one of those bloggers I hope to meet in person one day, I know she would be so much fun and I would love to learn so many things from her. A big thank you Gina for letting me interview you. And now I leave you with my favorite foodie Gina ~ What's For Dinner Across State Lines.
What's For Dinner Across State Lines

1. Can you tell us a little bit about your blog?
I began my blog with my Cousin Robbyn, we had been working on creating a television show for public television and writing recipes for other projects. She had to relocate to another state and we figured the blog would be a perfect way for us to keep working on recipes. That's where the across state lines part of the blog name came from. Robbyn had family priorities that needed her time, so now you just have me. The hardest part for me has been learning all the technical stuff, Robbyn was the technical one.

2.So now that Robbyn is not blogging with you, you will continue with the blog and will the message or idea behind the blog stay the same?
When I started writing the blog, I couldn't stand the thought of it just being one way, it's more of a work in progress, just like myself. Instead of focusing on one cuisine, it's a journal of what's going on in my kitchen at the moment, recipes of the seasons, and recipes for all the events that are constantly going on.

3. Why do you love to cook/bake or spend time in your kitchen? And have you always liked being in the kitchen?
I love cooking and baking, spending time in the kitchen is relaxing to me. I love entertaining and enjoy the whole process of figuring out what I'm going to make for everyone. I didn't learn to cook growing up, but I was my mom's cookie baking assistant.

4. Do you have professional training or experience in the culinary world?
I haven't had any culinary training. I learned the old-fashioned way of trial and error. I learned a long time ago, I had to do something to truly learn it. If it didn't work, I would just try it again another way. I don't own very many cookbooks, I think it's because I can read a recipe, but it doesn't sink in until I actually make it.

5. On the "About Gina" page on your blog you speak about your Italian grandfather. Do you have recipes on your blog that he taught you to cook?
I've written about my Grandfather on the blog, because he made such an impression on me as a child. He brought me into the restaurant kitchen where he worked, and I was in awe. I wish I could of cooked with him, but he died when I was little. He had quite a career, yet he made us feel like we were the special ones. He didn't leave behind written recipes, so when I make dishes that he made, they are my interpretation of them. It's really great because it keeps him in my thoughts.

6. Does your Italian heritage influence your cooking or do you prefer to try a little bit of everything?
I love Italian cuisine and I love adding Italian ingredients to almost anything. But I also love trying new cuisines. I'm not the type who could be happy eating the same thing everyday, I'm always wanting to try something else. I have a wanderlust for food. I could have eaten breakfast and I'm thinking about lunch, I'm pretty sure it's a disease.

7. What is the best family tradition in your family, involving food?
I'm lucky that my family celebrates every occasion, and there is always food involved. I have 14 nieces and nephews and another on the way, so it's always someones birthday. But if I had to pick a favorite, it would be Christmas Eve over at my mom's. We all go over there and have lasagna and the kids go crazy waiting to open gifts.

8. What is your most memorable or most special kitchen moment, be it a happy or a disastrous memory?
I didn't know how to cook when I got married. I was trying to think of something to make my husband for dinner and I decided to make him a tuna casserole (don't ask why, I had never even eaten one before). It was so bad we threw it in the garbage and he said, "Don't ever make that again". I figured I'd better learn to cook, because that casserole was probably the worst thing I've ever eaten.

9. On those occasions when you want to treat your family, friends and yourself to a special dish/dinner or dessert, what fabulous food do you prepare?
When I'm feeling like getting a treat, I like to go out for ice cream. I'd make it at home, but I don't trust myself enough having it on hand. When I want to make a treat for my girls, I'll make them chocolate souffles.

10. What is your favorite spice and why?
My favorite spice is thyme, I know not the sexiest spice, but there is something about the scent that puts a smile on my face every time I get a whiff of it.

11. What is your favorite ingredient, the one you couldn't live without, the one you use most often? And is this ingredient the one that inspires you the most or is there another?
My favorite ingredient would have to be olive oil, I use it every day. I have a real weakness for whip cream, and sometimes I have to use all my restraint, to not put it on everything.

12. What food is your food vice? You know, one you sneak in a little extra of when no one is looking.
If I had a food vice, I'd have to say it's chocolate. If anyone tried to keep it from me, well then we'd have a problem.

13. When you go out to eat what do you go for?
When I go out to eat, I have to have Japanese, Vietnamese or some other ethnic food. I live in a pretty small town, so the restaurant selection isn't really all that great. I cook at home most nights, I used to wonder why I had the only kids that didn't want to go through the drive-thru. I would ask the kids, if they wanted to stop and they'd say, "No, we'd rather eat at home".

14. Do you like to listen to music while you cook? What do you listen to? Do you sing and dance along?
I don't listen to music while I'm cooking, only because my house is already noisy. I like all kinds of music, from pop to country. I like to listen to it when I'm alone in my car, because when the kids get in, they change the channel. I don't think I'm much of a singer, but I've beaten my nieces in dancing videos games, so maybe I have a few moves.

15. Who is your favorite foodie (be it a professional Chef, enthusiast, novice, friend or family)? Have they, do they or how do they inspired you and your cooking?
I remember growing up watching, Julia Child, Frugal Gourmet and Yan Can Cook. I much prefer some of the older stuff, than the current celeb chefs. Although, I do have a soft spot for Tyler Florence! (Please don't tell that to my husband, it can be our little secret!)

16. How do your family and friends feel about you being a food blogger?
My friends and family could care less about my food blogging. The only one I think reads it is my sister, and then she tells me, how come you haven't made that for me. It's something I do for myself.

17. How do you organize your recipes before publishing them on your blog? Do they get written down on paper or do you type them up as you share with us?
Blogging has been a great way for me to get my recipes written down and organized. I can admit it, I had stacks of recipes, written in various formats all over. Now I keep a notepad in the kitchen, and write down quantities as I'm making something, instead of counting on my bad memory later on down the road. I have to type everything up now, because I have the worst handwriting in the world, maybe I should have been a doctor.

18. What about hobbies or what do you like to do to relax and enjoy your free time?
When I have some free time, I love sewing, painting and even using power tools. If I could afford it, my hobby would be traveling.

19. What is your goal or what do you hope to accomplish with your blog?
I want the blog to become a collection of recipes with something for everyone, for all skill levels. I'd love to eventually figure out how to link the recipes, so that when you wanted to plan a menu, you could grab from all the recipes and you have a complete meal.

20. Anything else you would like to say or share with us, tips or advice?
My number one tip is let the blog be a compliment to who you are! I'm a lot of other things, a wife, mother, aunt, daughter and friend, the food blog is just something I'm doing because I enjoy it. I think it's easy to get wrapped up in the mechanics of it, I just try and allot a certain amount of time to it and that's it.

Follow What's For Dinner Across State Lines on Twitter - Facebook - Foodbuzz

**What's For Dinner Across State Lines (Gina) has a new url, SPCookieQueen. Please make sure you save the new link, http://www.spcookiequeen.com/ **


Frebruary's YBR Signup Announcement (Please notice the Changes)

>> Friday, February 18, 2011

Another month is coming to an end and you know what that means, it's time for another edition of Your Best Recipes. I love and look forward to this every month. This month I've had to make one change to the rules. There will be no more Linky tool signup for the time being. If you would like to participate please state so in the comments section. If you express interest in participating I will add your name and blogs name and url to the end of this post below mine. Until I figure out wether the Linky tool is worth the money to use or get an alternative this is how the sign up will go. Join us again this month!

Here are the rules to participate in February's YBR.
Show me Your Best Recipes
Your Best Recipe, a monthly roundup of your best recipes hosted by Spicie Foodie. There are no limitations as to what you can submit, anything goes. No limits on your kitchen nor photography skill, everyone is invited to join. This is not a competition, it is just a showcase of great food being cooked all over the world. And here is how you can participate :

Requirements to participate:
1. It has to be a recipe that you published in February, and it has to be a recipe that you feel was your favorite one posted that month. It can be anything your heart desires. Your submitted recipe can be your own creation or one that you adapted from another foodie, just give them credit on your post.

2. Sign up to February's roundup by leaving a comment saying you'd like to participate. I will add your name and your url to the list of participants below. **The Linky tool is disabled for the time being**.

3. You must choose and display any of the following badges to invite your visitors to the roundup being hosted here.
Right click images to save or get code to embed on your site here:

Your Best Recipes
The badge below, you can add a small thumb of your dish. If you need help or would like the PSD file just shoot me an email, or read the tutorial here YBR Badge Tutorial (how to insert your photo). Some participants like to use this badge below on a new blog post inviting their readers to see the roundup.
Your Best Recipes
This small button can be added to a post and/or your blog's side bar, if you wish.
Your Best Recipes Button

4. By the 26th of February please email me at spiciefoodie (@) gmail.com the following:
1. Your Name, Blog Name, Name and link to your chosen recipe published in February.
2. A small image of your dish. You must own the photo, and it cannot be a creative commons or public domain photo.

On February 28, the last day of the month, I will post the roundup photos with a link to each of your sites and recipes. It would also be good if you invite your readers to the roundup by also posting a new blog entry or mentioning your participation in a new post (the last day of the month or after) on your blogs with a YBR badge and a link to the roundup here on Spicie Foodie. This way we can all help spread the YBR submitted love around even more!

If you need any help or clarifications post a comment or send me an email. I'll make sure to post a reminder as we get closer to the deadline.

~ Magic of Spice, The Ardent Epicure
~ Belinda, Zomppa
~ Tiffany, Como Water
~ Laura, Family Spice
~ The Veggie, Veggie Test Kitchen
~ Anncoo, Anncoo Journal
~ Gourment, *please contact me with your link**
~ Patty, Patty's Food
~ Victoria, Mission: Food
~ Maya, Foodiva
~ Priscilla, She's Cookin'
~ Larry G., BBQ Grail
~ Sommer J., A Mama With Flavor
~ Chef Dennis, More Than A Mountfull


Lost In Translation. Savoy Cabbage is not Kale, D'oh!

>> Tuesday, February 15, 2011

spiced kale; kale; stir fried kale; fried kale; curried kale; garam masala; spices; onions; garlic; green; Green and white Kale; green kale; ginger; white; brown; plate of kale; savoy cabbage,Lost In Translation
D'oh! For the past 8 months I've been cooking what I thought was kale. Hah! Jokes on me! No wonder those "kale chips" didn't quite turn out like they were supposed to. This tale of D'oh begins one day over the summer of 2010. Many trips to my local produce shop used to include a couple of minutes of weirdly eyeing a firm head of leafy vegetable called kapusta. I already knew kapusta meant cabbage in many Slavic languages. But in Czech cabbage is called zeli, and there are different types of zeli. One day I finally came home to double check the word kapusta. My little Czech dictionary said cabbage and when I looked it up online the translation was kale and cabbage. Kale is a type of cabbage so I said, oh cool it's Kale! And I happy danced because it was on our list of veggies to try.

head of kale; Kale; European Kale; Green and white Kale; white; spiced kale; kale; stir fried kale; fried kale; curried kale; garam masala; spices; onions; garlic; green; Green and white Kale; green kale; ginger; white; brown; plate of kale; savoy cabbage, lost in translation
Eight months ago when I looked up kapusta I also did a Google images search. I somehow, idiotically, convinced myself that the kale variety available here is a bit different from the varieties on Google images. The kapusta was firm, green(ish), and curly, which also describes kale. My excuse is that it was a hot summer day and my brain was too hot to do further research and went on a long holiday. It's my story and I'm sticking to it, don't judge. Last night as I sat down to type this recipe and gather some nutritional information about kale, I did the proper research I should have done 8 months ago. It became apparent that this kapusta was not kale but in fact savoy cabbage. Get ready for it... D'OH! And an expletive that I'll exclude here!

Now I'm too tired to look up and give you nutritional information for savory cabbage, perhaps another time. But what I will tell you is that savoy cabbage rocks! It's a bit firm, won't wilt too much but I found it to be versatile and delicious. I've used it as a side dish, in soups, in stuffing, in curry, as kapusta chips, well you get the picture. Here's my recipe for Not Kale Savoy Cabbage Spiced with Homemade Garam Masala, it's really good and you'll love it. By the way I think this recipe would also taste great using kale. Those of you kale experts would you agree?

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Ingredients : ( 3-4 servings )
half head or 500 grams/about 1lb. fresh savoy cabbage
1 small yellow onion, finely chopped
2 cm or 3/4 inch piece fresh ginger, finely chopped
3 garlic cloves, minced
2 tbsp. sunflower oil or ghee
2-3 tsp. Garam Masala (I used my homemade recipe, spice according to your taste)
1/2 tsp. salt
pinch ground black pepper
pinch of cumin seed
1/2 tsp. ground turmeric


1. Cut the cabbage in half then quarter each half and separate the layers. Run the savoy cabbage under cold water to clean thoroughly and set aside. Heat the oil in a large and deep pan. Then add the onion and saute until transparent, next add the ginger and garlic and saute for another 4 minute.

2. Sprinkle half the Garam Masala over the onion mixture and stir well. Start placing the cabbage in the pan and layering it if need be. Lastly sprinkle the remaining Garam Masala and spices over the cabbage. Cover and turn heat to medium low. Once the cabbage begins to soften you can stir it to better distribute the spices.

I added a little bit of water at a time to the pan to prevent the cabbage from burning and not having to add any more oil. Check on the cabbage often to see if it needs a little more water. The cabbage cooked for about 20 minutes before it became soft and wilted, the texture I wanted. Cook the cabbage until you are satisfied with the texture or crunchiness.

Serve as a side dish.
spiced kale; kale; stir fried kale; fried kale; curried kale; garam masala; spices; onions; garlic; green; Green and white Kale; green kale; ginger; white; brown; plate of kale; savoy cabbage,Lost In Translation
Obviously I've never seen kale in person nor tasted it so I didn't know kapusta from kale, until know. I think. If I'm still wrong about this being savoy cabbage let me know please.

I forgot to tell you that you can also find my Garam Masala recipe on page 6 of my cookbook. On that note I would like to tell you about Lynn's giveaway. Her blog, Seasoned & Stirred is marking it's 1st blogiversary. Congratulations Lynn and here's to many more blogiversaries! To celebrate she is hosting her first giveaway, a copy of my cookbook. Please stop by Seasoned & Stirred for your chance to win a copy of An Epiphany of The Senses and say hi to Lynn.


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