Browsing Category Snack

It’s organic peach season in Boulder! I had no idea the organic peaches in Boulder would totally blow my taste buds. Since discovering and uncovering these specimen’ juicy sweet nectar I’ve been on a peach cooking frenzy.

Last night I made organic mango and peach chutney to pour over grilled chicken, sweet onions, and yellow peppers. I’ve never made chutney before I didn’t follow a recipe but this is what I did:

• Removed the skin from 2 peaches and a half of mango.  Diced into edible squares.
• Added one clove of garlic
• 2 tablespoons of fresh cilantro
• 1 tablespoon of safflower oil

I put the safflower oil into a small sauce pan and heated. Added all the ingredients from above brought to a slow boil and cooking it partly down.

Added as shown to grilled chicken, onions, peppers. It was delicious!

Next up Peach Pancakes. I got up early this morning to get the best of the best from the Boulder Farmers Market. The sun beat me this morning so I’ll have to try for 8 rather than 9 so that I can stay longer. I got my peaches!!

I hurried home so that I could make buckwheat peach pancakes.

I use Organic Arrowhead Mills Buckwheat Pancake mix and follow the instructions with some changes:

Instead of milk I use Rice Dream

Instead of honey I use Madhava Pure Organic Agave Nectar

All the other ingredients remain the same except I’m only making pancakes for one.

Sweet organic sliced peaches for the pancakes! So delicious!

I learned a lesson peaches don’t add well to grilling pancakes. The remaining peach slices I used to garnish the top of the pancake.

Next time I make peach pancakes I’ll be sure to try dicing the peaches and adding to the batter.

Despite lessons learned, my peach pancakes were delicious. Get to the Boulder Farmer’s Market for your peaches! Eat them as is,or cook, bake,  ice, or can them but try the peaches!

I love both coffee and tea. For me it all about the taste. Boulder is really big on both coffee and tea.  Boulder enjoys both coffee and tea houses equally. I find the tea is better than the coffee. My European heritage has lend me down a path of dark rich coffee that is highly acidic. Enough jolt to keep you up for days. And those were the days for me, all through undergrad I consumed lots of coffee. Back than I was so selective, but after my exposure to Europe’s French coffee it’s been hard.

What do you know history repeats itself but not in terms of coffee. I replaced dozen of cups of coffee with tea. Too much tea with tannins causes an issue with my stomach. My favorite place for tea.

Of course there is Celestial Seasonings, which is a 20 year favorite of mine. I went to visit this famous tea brand. Celestial Seasonings has a great tour that’s not to be missed.

My favorite tea bar is Atlas Purveyors – a very popular place to hang out especially with the Boulder tech community.

The Dushanbe Tea House which I mentioned once before, offers a variety of teas, serves lunch and dinner. They actually bring a tea menu. I love the lady earl grey.

At all there places you can get your tea with milk, soy, rice and in some cases almond milk.

And then I turned to the Desserts section of my “Pulitzer Cookbook” to finally create a 1978 NY Times recipe for Key Lime Pie.

I was a little shocked as I was creating it as this recipe calls for 5 egg yolks and condensed milk with some lime juice mixed in. The meringue top half is 5 egg white and sugar. WOW. Haven’t had a dessert like that in a long time. I substituted lemon juice for Cream of Tartar, because that doesn’t exist in French grocery stores (or certainly none in my neck of the woods). The only problem with this recipe was that I didn’t make a graham cracker crust, which I think is probably nearly essential for a real Key Lime Pie. I am sure there were some sort of cookies I could have bought (like McVities cookies) but I was running out of time.

It came out delicious, but would have been better with the graham cracker crust. Next time!

In July 2000 Shape Magazine had a recipe for “Black-Bean and Zucchini Pancakes” that I have been meaning to make. I finally did! And it was worth the wait. The only things that added time to the whole preparation was having to roast the garlic and I didn’t have salsa at home so I ended up making it from scratch. Both were worth is because they were super delicious. I will definitely make this recipe again–even the salsa!

On the occasion of my baby boy’s 6-month birthday, I decided to throw a little party. I have always wanted to make Red Velvet cupcakes because when I discovered Red Velvet cake (just a few years ago), I was fascinated. The “Neiman Marcus” cookies (as I have also discovered are a hoax and not from Neiman Marcus) are also a favorite of my husband’s and mine.

As much as I love living in an ordered live, I have come to realize my cooking style is a bit chaotic. As you will see, I often don’t always have all the exact ingredients necessary for almost all my meals, so I improvise. And, as usual, I tend to multi-task. In case you are too bored to watch all the way through, I’ll recommend NOT ironing white curtains in the middle of making Red Velvet anything!

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Some ingenious casual cooks have a way of creating fabulous festive parties without breaking sweat on cooking. Lon Taylor is on of those ingenious cooks. His Super Bowl spread was delicious and delightful. Lon shares with us his recipe for down and dirty Louisiana style rice and beans. As easy as 1 2 3:
 
The Recipe:
He simply bought a box of Zatarain’s and combined it with a can of Eden’s Organic rice & beans mix. Then slice up and cook an Andouille sausage on the stove top for about 10 minutes. Once the sausage is done just add it to the rice & beans mix simmer on the stove. I Added pinch of paprika, with Tabasco sauce to taste and it’s good to go.

 

Lon laughs out loud when he say, “Wish I could give you a story that the recipe was handed down from my great uncle who grew peppers in Louisiana!”

In addition to Lon’s Louisiana’s Rice and Bean he also constructed a sandwich with a two types of cheese, ham and salami, chopped relish and olive chutney, and lite olive oil spread.

 

For dessert we had a selection of cupcakes from More Cupcakes.

Lon is truly the host with the most!

I can’t remember exactly when I began using Twitter personally. It could have been late 2006 early 2007. I recently setup a separate account for Daily Eats, which is @dailyeats. Having a DailyEats twitter account lets allows us tweet our new posts, get great tips or showcase from aspiring and established chefs, and get pitched/scooped on food stories from PR agencies.

I am looking forward to expanding the Daily Eats brand!

Additionally, DE has a YouTube channel. Daily Eats videos have enjoyed thousands of view. Especially Daily Eats Easy Cook Salmon video.

Doctoring up food is a tradition to many house holds. For those new to this expression, to “Doctor up” food means making improvements by adding on some extra love to quick or premade foods. Such as store bought sub sandwiches and frozen pizzas. When it comes to frozen pizzas, Grocery stores have so many gourmet varieties to choose from, but how often is the crust not right or the sauce flavorless or too sweet…
Click on the link for made at home Gourmet pizza toppings…

Thanks to @jackvinson tweet this morning and he introduced his twitter followers to Tammy Green’s book, “Chicago Cupcake Crawl” a book I will probably find very valuable and enlightening. I love cupcakes!

In April I was introduced to More Cupcakes – Chicago. A great name for a cupcake shop and an excellent tasting cupcake. What made More Cupcakes taste even better was how nice the owner is – they allow sampling – you don’t want to buy something to eat and find you don’t like the taste.

Because of Jack’s intro to Tammy Green’s book I thought won’t it be great to organize a cupcake crawl with Tammy! It would be so much fun.

Much success to you Tammy on your book!