Saturday, March 27, 2010

organizing online recipes

Here's the lowdown on creating your very own online cookbook using delicious.

  1. Create a new delicious account if you do not already have one.
  2. Install the delicious add-on to your browser. This will allow you to very easily add any recipe to your online cookbook. Internet Explorer users, click here. Firefox users, click here.
  3. After you've installed the add-on, you should see three new buttons at the top of the browser:

  4. Start by browsing to any of your favorite recipes. When you find a recipe that you want to keep, click the little blue Tag button in your browser (pictured above).
  5. You will then see a pop-up window that allows you to save this recipe to your delicious cookbook. (Click image below.) In the Tags field, type in words describing the recipe that will help you reference the recipe in the future. Separate your tags by a single space. Tags can be anything you want them to be (dinner, holiday, crockpot, italian, dessert, bread, soup, etc.) For any tag that would normally have a space in it, just use a hyphen or remove the space (e.g. for the tag "slow cooker", use "slowcooker" or "slow-cooker").

  6. After you have finished adding all the tags you want to your recipe, click the Save button. This will add the recipe to your cookbook.
  7. Repeat steps 4-6 to add other recipes to your cookbook. When you want to access your cookbook, just click the checkered button on your toolbar (it should be the first of the three blue buttons that were part of the add-on).
  8. Your delicious cookbook will look something like this (click for larger image):

  9. You will see your most recent recipes listed first. You can click on any recipe link to view it. Each recipe's tags are listed under it. The blue number to the right is really irrelevant but indicates how many times other people have bookmarked the same recipe.
  10. Finding recipes can be done either by using the Search function at the top right-hand side (select the magnifying glass and choose "My Bookmarks" then type in your search term. You can easily see how many recipes you have tagged "soup" by clicking the arrow next to All Tags on the right hand side. Your most frequently used tags are listed to the right as well.

Wednesday, February 11, 2009

fresh from the oven

The other day I bought some white whole wheat flour, which is a lighter variety of whole wheat, still with all the nutritional value of regular whole wheat flour. I used the following recipe, which turned out very moist and delicious.

Note: you can half the ingredients for a bread machine.

Simple Whole Wheat Bread


* 3 cups warm water (110 degrees F/45 degrees C)
* 2 (.25 ounce) packages active dry yeast
* 1/3 cup honey
* 5 cups bread flour
* 3 tablespoons butter, melted
* 1/3 cup honey
* 1 tablespoon salt
* 3 1/2 cups whole wheat flour
* 2 tablespoons butter, melted


1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Tuesday, January 20, 2009

the original morning glory muffin

I popped a batch of bran muffins in the oven this evening when a delicious memory struck me: morning glory muffins! Nona used to make them for us when we were kids, and it's probably been at least fifteen years since I sunk my teeth into one. Here's the recipe, originally crafted in 1978 by a chef from Earthbound Farms... my healthy modifications are in italics.

The Original Morning Glory Muffins

These muffins have a great shelf life and actually taste better a day after baking, when the flavors have melded. Store them at room temperature, covered, for up to 3 days, or freeze them for up to 2 months.

Makes 16 muffins

1 1/4 cups sugar (or sweeten with honey/sucanat)
2 1/4 cups all-purpose flour (possibly substitute whole wheat pastry flour)
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded, sweetened coconut
3/4 cup raisins
1 large apple, peeled and grated
8 ounces (1 cup) crushed pineapple, drained
2 cups grated carrots
1/2 cup coarsely chopped pecans or walnuts
3 large eggs
1 cup vegetable oil (could probably substitute part applesauce here)
1 teaspoon pure vanilla extract

Position a rack in the lower third of the oven and preheat to 350 degrees F.

Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.

In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.

Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

Wednesday, November 19, 2008

Tradition from a German Heritage

Lebkuchen Day 2007: the first batch out of the oven.

It’s almost here! One of the most important, exciting, cookie-filled days of the calendar! It’s called LEBKUCHEN DAY and it is:

-always the Saturday before Thanksgiving
-the official start of the Christmas season
-a time of joy and laughter
-many, many hours of baking

The Lebkuchen tradition has been in the Kiefer family (Emily’s father’s family) for generations, and we take it very, very seriously. The Day requires the availability of every surface area in the house; my parents will make about 350 cookies; my sister’s family and Anders & I will both make around 160. After the rolling, baking and glazing, they are cooled, carefully wrapped and bagged, and frozen so as to last through the season. A thawed Lebkuchen is as good as a freshly baked Lebkuchen.

Lebkuchen are German holiday cookies, as prevalent in Germany around Christmas as gingerbread men are in America. They are spicy and typically sweetened with honey, and often contain nuts and pieces of fruit. Kiefer Lebkuchen are soft, delicately spiced diamond-shaped cookies, and we suspect they have healing powers and know for a fact they have joy-giving properties.

The taste experience begins with a thin layer of sugar glaze that cracks at the first bite. You then sink into the silky texture and complex, nostalgic flavors of this heavenly holiday treat. A bite of Lebkuchen in your mouth is like the memory of all your favorite Christmas foods baking in the oven. The rich sweetness of molasses, chewy bits of dates, a rousing suggestion of cinnamon and nutmeg and subtle nutty tones compose the character of a Lebkuchen: the most heartening and satisfying cookie that will ever pass your lips.

Lebkuchen batter is made on Batterday Saturday, the week before Lebkuchen Day. The blended ingredients mellow for a week in the fridge. The batter is heavy, dark and fragrant -- currently my two huge heaps of batter are taking up quite a bit of space, and I’m ready to get them out of the fridge and under my rolling pin!

Saturday is Lebkuchen Day!

Friday, November 14, 2008

pinching pennies vol. 3

Special offer for all you Grub readers. Whoever posts a comment first explaining whether or not the last few "Pinching Pennies" have been helpful gets an envelope of pre-clipped healthy/organic coupons sent to her mailbox. Go post a comment!

More healthy food savings!!!

Coming Soon! Printable coupons from Mambo Sprouts. This will be probably one of the biggest sources of savings for people buying organic and will include coupons from many different brands.

Thursday, October 30, 2008

random: rosie the riveter

Smile. Rosie the Riveter just got prettier...

and more pregnant...

egg rolls fit for an emperor

Last Saturday I got a craving for egg rolls. They turned out particularly yummy. but like usual, I just threw stuff together without measuring. Here's my guess at what made these egg rolls extra delicious.


1 lb. ground chicken
1 med. head cabbage, chopped finely or grated
4-6 oz. bean sprouts
2 T. peanut oil
3 green onions, chopped finely
2 T. oyster sauce
3-4 T. soy sauce
1 T. brown sugar
1 T. minced fresh ginger
2 t. black pepper
egg roll wrappers (1-2 pkgs.)
peanut oil, for frying


Brown the ground chicken. Set aside. In a large pan or wok, stir fry the ginger, cabbage, bean sprouts, and onions in peanut oil for 4-5 minutes, or until slightly cooked but still partially crispy. Add the chicken back to the veggie mix. Combine the remaining seasonings and stir into the egg roll filling. Cook an additional 2-3 minutes. Remove from heat.

Place 3-4 T. of filling in wrapper and roll per package directions. Repeat for all wrappers. Heat oil to deep frying temperature. Fry egg rolls for a minute or two each side until golden brown. Eat with gusto.

Sunday, October 26, 2008

bean beans

Around our place, green beans tend to be the veggie side we eat the most, so I'm always looking for new ways to prepare them. Here's a great variation that tastes delicious:

Green Beans w/ Bread Crumbs


* 1 pound fresh green beans, washed and trimmed
* 1/2 cup water
* 1/4 cup Italian-style seasoned bread crumbs
* 1/4 cup olive oil
* salt and pepper to taste
* 1/4 teaspoon garlic powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried basil
* 1/4 cup grated Parmesan cheese


1. Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well.
2. Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.

Saturday, October 25, 2008

Request: Almond Extract and Almond Paste Recipes

Possibly my two favorite things to bake with ... but I don't have enough recipes!

The first three recipes I get in response to this I'll make, and post about the experience. Deal?

Soft and Healthy Oatmeal Cookies

When it comes to oatmeal cookies, I want them first of all to be healthy. If I'm going to eat a salad I want to feel good about myself for doing so, and not ruin it with all kinds of dressing and bacon, right? If I'm going to choose an oatmeal cookie for dessert, I want to think of it like an energy bar.

Next, I want my oatmeal cookies to be soft, dense, and spicy; and I want to taste oats and not raisins. Here is the perfect Oatmeal Cookie recipe. But beware ... they do TASTE like they're healthy (well ... relatively healthy). You can add more sugar and substitute all white flour in place of 1 c. whole wheat flour if you prefer.

1 c. butter, softened
3/4 c. white sugar
3/4 c. packed brown sugar
2 eggs
1 tsp. vanilla extract
1 c. all-purpose flour
1 c. whole wheat flour
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. ground cinnamon
1/4 tsp. cloves
3 c. quick-cooking oats

In medium bowl cream together butter, sugar and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flours, baking soda, salt, cinnamon and cloves; stir into creamed mixture. Mix in oats. Cover and chill 1 hour.

Preheat oven to 375 degrees. Grease cookie sheets. Roll the dough into walnut-sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie slightly with fork dipped in sugar.

Bake 8-10 minutes; cool 5 minutes on baking sheet before transferring to wire rack.

P.S. I don't like to bite into nuts or dried fruit in my cookies (it's a texture thing), but I like the flavor. I like to add FINELY chopped craisins and walnuts, or whatever you like.