Wednesday, March 18, 2015

A refreshing citrus salad that crosses over from winter to spring.

Winter Citrus salad with warmed honey vinaigrette TasteArkansas (c)nwafoodie

Winter is holding tight and not letting go.  So tightly that right now a raging fire is dancing in the fireplace and there is a heater blowing at my feat underneath my desk as I type these words. It’s hard to believe that spring is just short of two days away.

Do you have a “go to” dish?  You know, the one or ones that you know by memory and you simply cannot get enough of it?  I have a couple of them and every once in a while we will have a meal and think, “will this one be the one?”

Do you think it is possible to add a salad to your “go to” list?  Would you be interested in a salad with winter citrus medley of thinly sliced oranges and grapefruit with creamy Danish blue cheese crumbles and walnuts topped off with a warmed honey vinaigrette on soft buttery butter lettuce?

One bite and you will be marveling in the salty, buttery, sweet, and tart mouthful with a warmed finish.

I’m hooked.

If you have a second, please jump on over to the TasteArkansas site to get the recipe for my Winter Citrus Salad with Warmed Honey Vinaigrette (sponsored site).

I think you will be hooked, too.

Happy last few days of winter.

Eat well, my friend. Eat well.


Friday, March 13, 2015

What do you do with leftover white wine?

what to do with leftover white wine other than drink it (c)nwafoodie

Was your first thought, “What leftover white wine?”

Ha! I knew you were going to say that!

While we are not big white wine drinkers, we always keep a bottle or two on hand for family and friends who are looking for something refreshingly light or sweet. During particularly busy entertaining seasons, we find ourselves with several half-used bottles of white wine in the fridge. Last weekend we had a total of three, count ‘em three, half used bottles of white wine. Chardonnay, muscato, and a super sweet peach flavored Arbor Mist. My sister-in-law finished off the Arbor Mist, thankfully. That left me with the chardonnay and the muscato. 

What to do.
What to do.

Monday, March 2, 2015

Chicken and beef teriyaki sushi rolls.

#denigris1889 Chicken and beef teriyaki sushi rolls - up close (c)nwafoodie

Content sponsored by #denigris1889

“This was awesome! This has to be your next BLOG,” the post-it note on my desk declared when I returned back to my office. I had the crazy idea the other day to make sushi, only sans the fish.  Sure, I could make our usual avocado and cucumber rolls, yet I had another idea.

I knocked on my co-worker’s door.  “Knock, Knock. You got a second?”

I asked him what he thought about the idea of making a chicken teriyaki or beef teriyaki sushi roll. “Is that a crazy idea?” 

Tuesday, February 24, 2015

Hummus is on-trend right now.

Hummus on trend - Winter fancy foods show (c)nwafoodie

In January, the Specialty Foods Association held their Winter Fancy Food Show in San Francisco.  Wouldn’t you want to be a fly on the wall for that?  Or, better yet, attending in person, discovering, and sampling over 80,000 on-trend coffees, snacks, organic, cheeses, and the list goes on and on. 

You would seriously have to pace yourself.

One of my favorite go-to-source for food research is the Hartman Group.  They keep me in-the-know of what’s hot on the food scene and with the consumer mindset.  The folks at Hartman Group attended the Winter Fancy Food Show and afterwards shared the top five food trends they observed from  the event.  Are you curious to know what is considered on-trend and hot on the food scene right now?   

Thursday, February 19, 2015

Don’t you just hate it when vegetables go to waste?

TasteArkansas Don't Let Your Veggies Go To Waste (c)nwafoodie

I get so mad at myself when I waste food.  It is completely frustrating when vegetables go past their prime or when food in the freezer is stored too long or improperly.  Thankfully, I have gotten much better at both of those scenarios so that neither one is a common occurrence any more.

What changed?

We made the decision to stop letting it happen. 
We shop our refrigerator more often.
We restock less often.
We consciously make sure that our dinner plates have more vegetable space.
We take a NutriBullet of pureed veggies and fruit to work every day.
We just keep working at it and when something goes bad, we shake it off, compost, and move on.

How about you?

Do you get just as frustrated when your let your veggies go to waste? 

Earlier this month I wrote an article for TasteArkansas (sponsored) and shared my secrets on what to do to make sure those veggies won’t go to waste when you have an extra five, fifteen, thirty, or sixty minutes to spare.

And, if you are curious on how to tame that freezer, DiningWithDeb’s tells us exactly how.

Now we don’t have any excuses.

Keep trying!

Eat well, my friend. Eat well.


Tuesday, February 17, 2015

How to remove beet stains from your fingers.

How to remove beet stains from your fingers - before (c)nwafoodie

Scared to prepare beets because you are afraid you may forever sport red-stained fingers?

Don’t be scared.

Preparing beets at home really is worth it.  Not only will you improve your sodium intake by skipping the canned versions, you may find yourself addicted to the delightful savory root and incorporate more of them into roasted vegetables, serving them as a meal, or simply bringing it in as a side salad. 

What's the trick?


Simply sprinkle sea salt on your fingers and rub until the beet stains magically disappears under running water at your kitchen sink.

How to remove beet stains from your fingers - after (c)nwafoodie

Cool, huh?

Now, let’s get back to enjoying those beets! 

Spread the word and save the world from beet stains.

Eat well, my friend. Eat well.


Friday, February 6, 2015

Growing up on scrambled egg pizzas.

Scrambled egg pizza 1 (c)nwafoodie

My sisters and brother will remember this and laugh.

Nothing was quote-normal-unquote when it came to mom's dishes.  For starts, we never had sugar or anything remotely sweet.  She substituted ingredients whether it made sense or not and sometimes it even worked. 

She loved to entertain and each week we had what seemed like (to a little kid) hundreds of people coming over for dinner after church.  Sometimes we would have overnight guests and then dinner expanded into breakfast.    

I loved those dinners and breakfasts.

She served exactly two meals.  Dinner was a ground-beef stroganoff type dish on homemade whole wheat rolls (no sweeteners) and breakfast was scrambled egg pizza with raisins.

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