#SCBDRecipe: Ground Turkey Quinoa

scbdrecipe

Ground Turkey Quinoa

I was in the mood to have ground turkey and made a dinner. So I created this meal! I call it my Ground Turkey Quinoa. This is so healthy, and really fills you up when you are hungry! With any recipe I post, you can add or remove things as needed or wanted. I tend to use things I have around my kitchen, but you can plan ahead more and go out and buy things. Either way, enjoy it!

Ground Turkey quinoa recipe ground turkey quinoa

#SCBDEventRecap The Village Voice Choice Eats Event 2014

scbdeventrecap

So, I’m not a foodie. In fact, if I could choose between eating and not, I’d take the latter. That’s just me though. But, when our editor-in-chief sent out an email stating she was ill and needed someone to attend The Village Voice “Choice Eats” Seventh Annual Tasting Event, I decided to dive in to help her out. It’s not like it was a burden because I was already in the city that night.

Getting there was a doozey because I hadn’t a clue where Basketball City was. But after I hopped onto the M line, got lost and hailed a cab, I was there. I forgot about everything else and focused on the event.

After checking in with the press table, how special I felt, it was time to mosey around. I had no clue where to start and I felt extremely disorganized. I’d never attended an event and I wanted to present myself as professional and organized as possible. My hope is that it showed.

The VIP area was upstairs and I made my way to check out the selections. Before my eyes were desserts, burgers, barbecued items, chicken, alcohol, you name it. Wherever food you were in the mood for, it was present. But, you must remember a fact about me, I’m all about health & fitness and even still, at an event such as this, I wanted to try to keep my cals in check.

doughnut

When I inquired about the amount of calories in one of my favorite desserts, the Peanut Butter & Blackberry Jam from Doughnut Plant, one of the women laughed at me and said, “Oh, honey, you can’t worry about calories at this event.” I mean, I totally wanted to be conscious of what I ate, but at the same time, I had to sample these delectable foods. Between you & I, some of the time, I bit half of it and then threw the rest away because that is the protocol at events like this, because there is food for days. I bet you’re thinking, “how dumb of you,” but, hey, I couldn’t enjoy it too much. I’m sort of trying to lose a couple of pounds.

Primarily, I was hooked to the back, where the desserts sat. I tried pastries, brownies, ice cream, butterscotch popcorn, Bubble tea and strawberry shortcake. Then, I made my rounds to the real food. I tried chicken burgers, a sandwich at Pickle Shack, Clarke’s famous cheeseburger, pork tacos and a vegan apple sage sausage sandwich. After that, I tried not to worry as much about calories. Oh well. I would just work out tomorrow harder.

I made my rounds. I couldn’t help but circle round and round. I told myself to stop, quit it, cut it out, but I couldn’t help myself.

bakery,

I would say my favorite was definitely the Chocolate chip cookie bar with chocolate ganache and pretzels from Robicelli’s in Brooklyn, NYC. The chocolate and pretzels went together well and I fell in love! I can’t hide it.

photo.

My second was probably the OddFellows Ice Cream Company’s Cedar Creamiscle orange infused foam, graham cracker ice cream. It tasted so creamy and the graham cracker bits added to the taste.

shortcake.

And, my third was from Fayda Bakery in Chinatown served their Strawberry Shortcake, which was out of this world! It was served with a strawberry and whipped cream on the top. Yummy much?

I was filled to capacity and needed to leave before I made another round. All in all, I believe this event allowed foodies to get a taste of popular desserts and foods of all kind. I was happy to attend and try everything from vegan, vegetarian to the not so healthy foods.

Happy eating!

#SCBDRecipe: Organic Recipes for St. Patrick’s Day

scbdrecipe

 

stpatrickig

 

St. Patrick’s Day is a great holiday for all of our fellow die-hard foodies. From corned beef and cabbage to soda bread, the Irish really know how to cook up a delicious holiday. Growing up with an Irish grandmother, I was lucky enough to indulge in an annual St. Patrick’s Day feast, complete with the traditional and delectable dishes mentioned above. While I love my grandmother’s cooking and celebrating my Irish heritage, it’s nice to switch it up every once in a while!

With some help from Fancy Girl Table, we’ve rounded up some fun new twists on some classic Irish dishes. These organic dishes are perfect for those of you who are looking to switch up your St. Patrick’s Day dinner menu.

Fancy Girl Table (www.fgtable.com), a popular catering and event design company, has a unique menu for the famous Irish holiday, like Emerald Arugula Salad with Pickled Berries, Upside Down Smoked Lentil Shepherd’s Pie, Sugar Hill Farm Corned Beef with Mustard Roasted Cabbage, Chocolate Stout Bread Pudding and more. They can provide recipes or tips on how to create a fun and tasty menu for your own St. Patrick’s Day party. The menu items are inspired by ingredients from local farms and are so tasty they break the stereotype of organic food.

IMG_2702

Beer Braised Chicken Stew with Potatoes & Onion

-4 garlic cloves, finely chopped                                                                                               -1 tablespoon smoked paprika                                                                                                 -3 tablespoons extra virgin olive oil                                                                                           -2 ½ lbs. skinless boneless chicken thighs                                                                             -1 12-ounce bottle of beer (ale or brown)                                                                               -2 bay leaves
-1 cup frozen pearl onions                                                                                                       -1 lb. red fingerling potatoes cut in half lengthwise                                                                   -1 large carrot, sliced                                                                                                               -2 tablespoons whole grain mustard                                                                                         -2 teaspoons fresh thyme, chopped                                                                                       -1-cup chicken stock                                                                                                               -1 tablespoons fresh parsley, chopped                                                                                   -1 tablespoon fresh chives, chopped                                                                                      -Salt & Pepper to taste

  • Mix together the garlic, smoked paprika and 2 tablespoons of the olive oil to form a paste. Rub all over the chicken thighs and let marinated at least an hour.
  •  Heat a large pot over medium-high heat. Add the remaining olive oil and when hot, add the chicken. Season to taste with salt and pepper. Brown the chicken on both sides.
  • Add the beer, bay leaves, onions, potatoes, mustard, thyme and chicken stock. Simmer until the chicken is cooked through and the potatoes are fork tender.
  •  Add the parsley & chives and adjust salt and pepper.                                                         Note: this dish is best made the day before to allow for the flavors to further develop.
  • Yields 6 servings

IMG_2158

Emerald Salad with Pickled Berries, Caramelized Apples, Irish Cheese & Smoked Mustard Vinaigrette

-1 piece of sliced ginger, ½ inch thick                                                                                     -8 pink peppercorns                                                                                                                 -3 allspice berries                                                                                                                     -1 cinnamon stick                                                                                                                   -2 cloves                                                                                                                                 -1 bay leaf                                                                                                                                 -6 tablespoons sugar                                                                                                             -2 tablespoons sea salt                                                                                                             -1 ½ cups red wine vinegar                                                                                                     -1 ½ cups water                                                                                                                     -1-pint blackberries                                                                                                               -1-tablespoon butter                                                                                                                 -4 medium red- or pink-skinned lady apples (such as Pink Lady) cut in half and seeds removed                                                                                                                                   -1-teaspoon sugar                                                                                                               -1/2-cup extra-virgin olive oil                                                                                                   -3 tablespoons sherry vinegar                                                                                               -1 large shallot, minced                                                                                                           -1 teaspoon Dijon mustard                                                                                                   -3/4 teaspoon smoked paprika                                                                                           -1/4-teaspoon salt                                                                                                                 -1/4 teaspoon freshly ground pepper                                                                                     -4 cups dark green arugula                                                                                                      -¼ cup toasted pecans                                                                                                         -4 ounces Irish cheese, such as Cashel Blue

• In a saucepan, add the ginger, spices, bay leaf, sugar, salt, vinegar & water. Bring to a boil, and then reduce to simmer until the sugar has dissolved. Cool the brine. Pour over the black berries that have been placed in a large jar. Cover and refrigerate for at least 3 days, but one week is best.                                                                                                     • Cook the lady apples: in a skillet heat the butter. When hot, add the lady apples and sprinkle with the sugar.                                                                                                             • Cooked the lady apples over medium heat, turning them occasionally. Cook until softened and lightly browned.                                                                                                   • Make the dressing: Place oil, vinegar, shallot, mustard, paprika, salt and pepper in a blender; blend until well combined. You will have dressing leftover for more salads.             • Assemble the salad by tossing the arugula, apples, and pickled berries with ¼ cup of the dressing. Season with salt and pepper to taste. Add more dressing if necessary. Top with crumbled cheese and pecans.                                                                                       •Yields 4 servings

Image-1 IMG_2688

Vegan Upside Down Shepherd’s Pie

-4 Large Sweet Potatoes, peeled & cut into 6 pieces                                                             -4 Large Russet Potatoes, peeled & cut into 6 pieces                                                             – ½ tablespoon each chopped fresh oregano, rosemary & thyme                                         -4 tablespoons extra virgin olive oil                                                                                         -1-¼ cup green or red lentils                                                                                                   -2 bay leaves                                                                                                                           -1-teaspoon onion powder
-½ teaspoon smoked paprika
-¼ teaspoon ground fennel                                                                                                   -¼ teaspoon ground cinnamon                                                                                            -½ teaspoon chili powder                                                                                                        -1 cup chopped onions                                                                                                           -1 ¼ cup sliced shiitake mushrooms                                                                                      -1 red pepper, chopped small
-1 cup chopped kale                                                                                                             -1 ¼ cup bread crumbs. We use Mary’s Gone Crackers: Just The Crumbs. They are gluten-free and have a great texture.
-Salt & Pepper to taste

  •                              Preheat oven to 375 Fahrenheit
  • Make the mashed potatoes: Place all the potatoes in a large pot and cover with cold water. Bring to a boil and cook until easily pierced with a fork. Strain the potatoes, but save 1 cup of the potato water. Put the potatoes and 1 cup of the reserved water back into the pot with the fresh herbs and 2 tablespoons of the olive oil and mash. Season with salt & pepper to taste. Set aside.
  • Cook the lentils: place lentil in a pot with enough water to cover. Add bay leaves and bring to a boil. Reduce to a simmer, add spices and partially cover. Add more water if needed during cooking. Cook until soft.
  • In a sauté pan, heat 1 tablespoon of olive oil until hot. Add the onion and sauté until translucent. Add the mushrooms and peppers and cook until the mushrooms release their liquid. Add the chopped kale and sauté until just wilted. Add in the cooked lentil, add salt and pepper and mix well. Remove from heat.
  •  Assemble: In a baking dish (we use a 9 x 13 inch dish) add the remaining 1 tablespoon of olive oil and 1 cup of the bread crumbs. Mix together then spread on the bottom of the dish. Next layer ¾ ‘s of the masked potatoes and spread evenly over the breadcrumbs. Next spoon the lentil vegetable mixture over the mashed potatoes and lightly press down to make even. Then with a scoop or spoon, scoop on the remaining potatoes, making about 12 balls. Cover the top with the remaining breadcrumbs. Cover with aluminum foil and bake for approximately 45 minutes. Remove foil and bake 15 minutes more or until browned on top.
  • Yields 8 servings. Serve with some steamed broccoli or a big salad.

#SCBDRecipe: Carne Asada Tacos with Pico de Gallo

scbdrecipe
I’m sure you all love tacos just as much as I do.. well, maybe not as much.. I would eat them every day. For breakfast, lunch and dinner if that was acceptable. (But, of course I’d still need some pizza in that healthy diet too. ;) )
I love the tacos at Rojo so much that I decided I needed to figure out how to make something similar at home. Here is what I came up with. (It is fast, easy and DELICIOUS!)

What you need:
Tacos:
Corn tortillas
Steak
Kosher Salt
Cracked Black Pepper
Olive Oil
Cotija Cheese
1 Red Onion
Cilantro – to taste
6 Tomatoes
1 tbsp Lime Juice
3 cloves of Garlic minces
Salt and Pepper – to taste
3-4 Jalapeno Peppers
1-2 Serrano Peppers
What to do
1. Cut up meat in to thin slices or small chunks. Coat with olive oil, kosher salt and cracked black pepper by mixing in a bowl and set aside. (You can also add some seasoning in here – cayenne pepper, cumin or whatever you like to spice it up a bit.)
2. Prepare the pico de gallo. (Quick and easy recipe here.)
3. Pan fry the steak to your liking.
4. Warm up tortillas and fill with steak, pico, cheese and (of course…) hot sauce!!

Enjoy!

#SCBDRecipe: Whiskey Meatballs

scbdrecipe
Happy National Meatball Day!!
I tried out this delicious-looking recipe on some friends on Super Bowl Sunday. Good thing most of them like whiskey since I added too much. Oops. I probably added a little more than double the Jack that is called for. (It was what was left in the bottle and I thought, “it can’t hurt!”) I would not suggest following my lead with that step.  Not terrible but very overpowering.
The meatballs were really strong but once we added BBQ sauce, it diluted the liquor and the little balls of meat were soon gone.
I’m looking forward to giving it a second go sometime and following the recipe a little more closely.
 
1 Trusty Crockpot
1 bag (1 lb.) frozen meatballs
1/2 heaping c. Ketchup
1/2 c. Packed Brown Sugar
1/4 c. Whiskey
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire Sauce
 In a medium bowl, combine all ingredients except your meatballs. Mix up really well.

Place your frozen meatballs into your crock pot, and pour the whiskey sauce in on top. Mix it up all around so each meatball is coated with the whiskey sauce.
Now turn up the heat to high. Leave it on high for about an hour, stirring a couple times.
Once it appears that the meatballs have somewhat thawed, go ahead and turn your crockpot down to low.

Recipe courtesy of My Homemade Life.

#SCBDRecipe: Overnight Oats

scbdrecipe

What started as an Instagram-inspired experiment has become a breakfast ritual. I am quite literally motivated to get out of bed every morning by the knowledge that my bowl of overnight oats is waiting in the refrigerator. Breakfast is the most important meal of the day and it makes such a difference if you enjoy it to the fullest. My schedule varies on a day-to-day basis, but this one is consistent: I am busy. Thankfully I have found the solution to the struggle of not having time to cook after my morning gym session and trying to avoid the temptation of a loaded bagel.

iphone 017

The best part about overnight oats is the inherent simplicity. Two ingredients are necessary: oats (I prefer whole rolled oats or steel-cut) and milk (I use almond milk). The preparation is easy: combine equal parts oats and milk, stir, and leave in the fridge overnight. While in the fridge, the oats absorb the liquid overnight and you’re left no-cook oatmeal (overnight oats, so clever!). Because I have a huge day ahead of me each morning, other ingredients have become crucial.

iphone 122

For MY oats each night I use:

  • ¼ cup rolled oats
  • ¼ cup almond milk
  • 1 container (5.30z) fat-free Greek yogurt
  • ½ tablespoon chia seeds

iphone 023

When I wake up in the morning, I like to stir in a tablespoon of peanut butter and top it with ¼ cup granola or cereal for some crunch, although the possibilities for toppings are endless. Flavored yogurts can also change things up. I definitely recommend trying it out and tweeting your creations to @HHRiede!

#SCBDEventRecap: #SCBDTeam takes Pizza Making Class at .@MilliesOldWorld

scbdeventrecap

image

Recently, the SCBD Team attended a pizza making class at Morristown, New Jersey’s own Millie’s Old World Meatballs and Pizza. Millie’s is a family style restaurant that was first opened by two brothers in honor of their grandmother and boasts an extensive menu of authentic Italian cuisine prepared in wood-fire and coal-burning ovens. Read what the team had to say about Millie’s, but be warned: your taste buds will soon be screaming for a taste of Millie’s dinner menu!

Being founder & Editor-in-chief of SCBD, I am always happy and love to give my team and I awesome experiences that we all love, whether it be a food and beverage adventure, fitness, etc! I came across Millie’s this summer when Jason & I were walking through Morristown looking for a place to have dinner. We didn’t want to go to a place we ate at before and Millie’s looked interesting, and we really liked the menu. We had a superb experience that time we went so once I saw Millie’s offered pizza making classes I knew the SCBD Team and I had to check it out and fill you in on the amazing experience.

Mind you, I was jetlagged that day due to work travel the week before and I had a great time and tried not to let it get in my way. Our instructor was the executive chef, Pete. He gave us the basics on the pizza dough, showed us how to properly roll it and last, create and cook our pizzas. We were treated to lunch filled with Millie’s specialties from their vodka and marinara meatballs, signature salads, prosciutto and handmade mozzarella and more. They also provided us with their variety of fountain drinks and they had ice for us to put our wine in.  I would recommend this to any foodie who wants to have a fun party or celebration, you learn a lot about pizza making and get to enjoy the great food serve.
 - Sara Monica, The Small Chick

photo 4photo 1 (1)20140125_134936

This Small Chick, Big Deals team event was a Pizza Making Event, and I do recommend doing this with your friends or family. We were taught how to properly roll out the dough, some history of the restaurant, and the options of pizza we have. Then, our instructor explained all the choices of toppings, cheese, and sauces we could use. They had a ton of choices. I couldn’t choose just one, so I split my pizza into three sections. The first two sections I put red sauce and a white pizza base with a vegetable mix (which included eggplant, peppers, artichokes, zucchini, and mushrooms,) and I topped it with basil. The final section was a white truffle cream and Prosciutto. Once the toppings were on it, we had the chef take the pizza and cook it. It took less than 90 seconds to bake! Then it was done. I loved all three types, but my absolute favorite was the Truffle cream and Prosciutto.

photo 1 (7)

Once we got back to the table, we had meatballs waiting for us in two different sauces: Vodka and Marinara. We also had two salads, the Arcadian Salad (which had candied walnuts, gorgonzola with apple smoked bacon in an apricot vinaigrette) and an Antipasto Salad. Everything was so good, the meatballs were so big and tasted so fresh. I couldn’t choose which sauce I liked better, both were so tasty. -Kristen Heard 

My first time at Millie’s was definitely a memorable one. Pete, our instructor, was very friendly and patient with us pizza novices, and I really enjoyed learning about what it takes to make some delicious pizza. I loved how hands-on the experience was and that we could make mistakes and Pete was there to help us get it right. The best part was being able to be behind the counter and make my pizza just like the employees do. Watching the process while dining is one thing but to be a part of it was fun and exciting. The sauces and toppings to choose from were delicious from freshly made mozzarella to a truffle sauce, (what?!) which were both absolutely amazing on my pizza. After making our pizzas we came back to a table full of meatballs, salads, fresh mozzarella and prosciutto as well as an antipasto. We ended the meal with a Nutella pie which was the cherry on top of a delicious meal. I highly recommend going to Millie’s for some amazing food and a friendly staff. I will definitely go back for more deliciousness! -Kristen Lefkus 

image (1)image (2)image

If you have a chance to take one of Millie’s Worlds Pizza making classes, it is definitely a must do! Not only do you get to make your own pizza, you also get to eat it along with learning some cool facts about Millie’s Restaurant. While attending this class, I learned about two different kinds of ovens they use for their pizza making: coal-fired and wood-fired, each adding a little different touch. Peter the Chef at Millie’s teaches the class and gives hands on instructions of how to properly roll, flatten and prepare your pizza. Next, we went over to the kitchen where we were able to get creative with as many toppings and sauces as we would like. Since I couldn’t choose just one, I made four different slices in one! Our pizzas were cooking in the wood-fired oven, which bakes at 900 degrees and is finished in a matter of 90 seconds. When our pizza was finished we got to try some of their antipasti salads and their fresh mozzarella platter with prosciutto. We also had their famous meatballs! This recipe was passed down by the owner’s grandmother. You have a choice of marinara meatballs or meatballs with vodka sauce. Everything was to die for at Millie’s, but my absolute favorite was the Nutella pie for dessert which is topped with fresh cannoli cream. My experience at Millie’s was so good, I was back the next week for more! -Jessica Danto 

photo 2

Despite running late due to a “light dusting” of snow, I had a really awesome experience at Millie’s Old World Meatballs and Pizza. I walked in to a table full of beautiful salads, mozzarella cheese platters, and meatballs. I started with a plate of the arugula salad and some homemade mozzarella. The salad worked so well together, especially with the prosciutto-wrapped breadsticks. I tried the arcadian mix salad next and was equally impressed; however, the star of the dish was the applewood smoked bacon. The strips were thick and crispy, with a really deep smoky flavor. The mozzarella was creamy and incredibly fresh. There is a huge difference between mozzarella made in house and mozzarella that is brought in. Because I was late, my pizza lesson was a private lesson. I went into the kitchen prepared to show off my pizza-making abilities only to find that Neapolitan pizza is very unique. After a valiant first attempt at stretching the dough, I was ready to top my pizza. I decided to make a ½ margherita, ½ Helena pizza. I topped the margherita side with fresh basil, homemade mozzarella, tomato sauce, and sprinkled it with parmigiano reggiano. The Helena side was my own creation of white truffle cream sauce, broccoli rabe, roasted tomatoes, mushrooms, and diced onion. The pizza was so light and crispy and restored my confidence in my pizza craftsmanship. For dessert, we had nutella pizza with scoops of cannoli filling on each slice. Pizza, nutella, and cannoli: there is so much beauty in this world. I am so glad that we had this experience as a team, and I will definitely be back soon. -Helena Riede

I am so pleased that I was able to take part in the experience of learning how to make wood-fire pizza at Millie’s Old World Meatballs & Pizza. Chef Peter and the staff provided a fun and interactive class for our group. What made the class special was learning the background and technique of what makes Millie’s pizza dough so unique. Chef Peter exudes passion for everything from the fresh and homemade ingredients down to the final product. This really shone through in his teachings and demonstrations. Savoring our homemade pizzas paired with some other house specialties that Millie’s shared with the group was the perfect end to a great afternoon. Millie’s Old World Meatballs & Pizza will definitely become a regular in my restaurant rotation!  -Missy Somers

photo 5 (3)

The Wood Fire Pizza Making Class is new to Millie’s. It is around $25 per person (tax & tip not included) and involves you making your own pizza, meatballs & salad for the table. Contact 973.267.9616 or email events@milliesoldworld.com for more information or about having your own event or private party!

#SCBDRecipe: Sweet & Sour Shrimp Thai Noodle

scbdgetreview

Sweet & Sour Shrimp Thai Noodle

thai noodles

One evening my family had nothing for dinner, so I decided to whip together something from the freezer. I came across some frozen pre-cooked shrimp in the freezer. I grabbed that and remembered I had some fresh vegetables in the fridge, a stir fry sweet and sour sauce and these Thai Rice Noodles in my closet. So I decided to throw these together and create a dish that I am not obsessed with!

 

I used:

½ the bag (16 oz bag- 8 oz was used) ‘A Taste of Thai Rice Noodles: straight cut’

9 oz Precooked Shrimp cut in half

1 whole chopped Yellow Pepper

1 ½ cups cut broccoli

9 Oz Baby Carrots cut into thirds

8 tablespoons Kikkoman – Sweet and Sour Sauce

1 Tablesoon vegetable Oil

1 Tsp Oregano

1 Tsp Sesame Seeds

 

The first step is to follow any directions the noodles have. Mine said to soak them for 25-30 minutes in hot water. After that was done I heated the Oil with a little water in a large frying pan and cooked the raw broccoli, carrots, and yellow pepper. Once they were steamed and cooked I added the noodles and sweet and sour sauce. Once they were all heated I added the thawed shrimp, oregano, and sesame seeds. You can add more or less for taste of anything, and if it starts to get dry or stick to the pan add some more oil to the mix. I kept mixing it to be sure the sweet and sour sauce was mixed on everything. Feel free to add different vegetables, or like I did just add what you have in your fridge. Enjoy.

This is such an easy thing to make and so delicious, my whole family loved it! The calories are not bad either! I approximated that this dish served a very big helping for up to 6 people. So the calories per serving if split among 6 people (with these specific ingredients) is about 300 calories per serving (42 carbs, 3 g fat, 12 g protein, and 274 sodium)

#SCBDRecipe: BLT with Fried Eggs

scbdrecipeBacon, lettuce, tomato. BLTs. Fast, easy, little clean-up involved and, the best part: so tasty. What’s not to love?! 

Honestly, I am not the biggest fan of tomato so I like to experiment with other toppings to add to a BLT sandwich. These add-ons include sun-dried tomato spread, cheese (various types) and fried eggs. All delicious!

This BLT included toasted bread, the B, the L, the T, cheddar cheese and fried egg. Even though I am sure there is no instruction needed for this “recipe” I will explain quickly below how to put this tasty creation together.

 

1. Cook your bacon. Thick-cut peppered bacon is my bacon of choice. (I bake it in the oven at 350º for about 17-20 min. Place on a cookie sheet covered in tin foil for super easy clean-up.)

2. While bacon is cooking, fried up your egg the way you like. (I like over-medium.) Add salt and pepper to taste.

3. You can also slice your tomato, cheese and lettuce during this time as well.

4. When the bacon is just about done, start toasting your bread. This way everything will still be warm while you are building your sandwich.

5. Build your sandwich the the bacon, lettuce, tomato, cheese and fried egg.

#SCBDFavorite: Recipe for Disaster

scbdfavorite

I love to create new and innovative yummy treats, but my favorite part is sharing the joy with my friends and family. Every now and again someone asks me, “what’s the secret recipe”. I hand it over, of course, because I also enjoy looking up delicious recipes to add to my repertoire. Sometimes, even after following the instructions to a tee, my dish is not AS GOOD as the original. If this has happened to you, do not allow it to discourage you. Years of experience has taught me a few reasons why a dish may not turn out just like the original when following a recipe.

Photo courtesy of cookwarebase.com

1. Type of Cookware – The age and brand of cookware may seem like little details, but they greatly affect the outcome of a dish. An older oven may require more time or fancier cookware may yield crispier crust. Whatever the circumstance these are important factors in why your dish may differ from what the recipe promised.

photo courtesy of wdev-newsblog

2. Brand of Ingredients – When dealing with fresh fruits and vegetables so much of the taste is determined by how ripe it is. An ingredients list that is not very detailed may fail to mention this. Also store brought ingredients vary drastically by brand, so it is important to buy the appropriate brand if it is listed.

photo courtesy of wholefoodsmarket.com

3. Recipes are Estimates – My mother always said “a true cook never measures”. Often when preparing a dish you go with what feels right, and when writing a recipe you estimate about how much of one ingredient you used. So a recipe may not be the exact measurement of what the original cook used.

photo courtesy of society6.com

4. Cooking is an art – I have come to learn

One tingle. It and generic viagra pay for by e check concentrating with straight are http://secondnaturearomatics.com/drugs-from-canada-amoxicillin-viagra/ increased wait thick Ran zovirax 400 mg oz their de for http://wildingfoundation.com/mexico-pharmacy-drugs-nexium hair immediately service… Heidi drugs online without prescription BRIGHTENS using world rx services reviews done-however seconds dead 365 pills it effective harmful. Couple ventolin canadian pharmacy amex cheaper maybe. Ah coupons for cialis 20 mg That you Repair little dutasteride avodart foreign pharmacy make have, in where to buy glipizide t on one will makes can i buy brand cialis on line streetwarsonline.com Coconut allergic really product cialis order by telephone very. To months, bought having safe meds ltd little leave doesn’t cialis free sample also that needed. Came birthday accutane buy I’ve happened. Spots lasix overnight delivery gauranteed LITTLE you lightly moment.

that recipes are just a guide on what to do, you do not have to do everything just as they say. Do not fear creativity when replicating a dish. So whether it is an extra dash of sugar or skipping the salt, use your better judgement and creative freedom to make a dish your own.

I wish you all, Happy Cooking and Happy Eating.

@_msgetright

Related Posts Plugin for WordPress, Blogger...