It’s On the Box! Philadelphia’s Black Forest Cheesecake.
April 23, 2008 - Written by Robin
I find myself cutting out cardboard recipes from the sides of boxes, and they just seem to collect in little piles and never get made. I was sorting through one such pile and rediscovered Philadelphia’s black forest cheesecake and just had to try it.
And wow it was good!
Dogerati: diet tips for dogs
April 23, 2008 - Written by Robin
A food blog doesn’t have to be all about people food, does it?
Making pizza at home
April 7, 2008 - Written by Robin
When I was in college, a small investment saved me hundreds of dollars in my take-out budget. I figured out how I could stiff the pizza parlor by making delicious pizza at home. I had stumbled upon the baker’s secret weapon: the baking stone.
Vegan cupcakes take over Easter
March 26, 2008 - Written by Robin
I am partial to vegan cooking. Not only is the intent of compassion one that I share, but quite honestly the food is really good! One category of vegan cuisine that I avoided was baking, until now.
Whole Grains: Quinoa
March 7, 2008 - Written by Robin
Grain is the cornerstone of great civilizations. Wheat baked into daily bread fed the Romans and Greeks, while rice was a staple for the great dynasties in the East. Native Americans in the North used corn in lieu of a grain from the grass family.
Lesser known grains have enjoyed favor in other parts of the world. The sophisticated Incans harvested quinoa (pronounced KEEN-wa.)
That’s sooo granola
February 15, 2008 - Written by Robin
Granola goes way back. It makes you think of the birkenstock people, the hippies, the natural world embracing types. Granola is not only their food of choice but a fitting adjective: Madison’s grandmother smuggled weed in her bra to Woodstock back in the day, how granola!
The granola set wisely held tight to unprocessed, natural foods during the latter half of the twentieth century while the rest of us were eating Wonder bread. The virtue of the whole grain has since fallen back into the favor of nutritional scientists. Grain is refined by the removal of two outer layers. Because these layers contain fiber, phytochemicals, and micronutrients (vitamins and minerals), processing a whole grain into a refined grain renders it less nutritionally useful.
This dressing will inspire you to eat your vegetables
December 30, 2007 - Written by Robin
Rumor has it that vegetables are good for you. Someone is always bugging you to eat more of them, maybe your spouse, maybe your mom, probably the FDA. And yet, you just can’t get excited about the recommended ten cups a day. (OK, it’s not ten cups but it sure feels like it!)
While store bought salad dressings (with their market panel pre-tested flavors and colorful ingredients suspended indefinitely in all that emulsifier) are very convenient, they just are not doing the job of getting you all fired up for your veggies.
This is my favorite raw vegetable dressing. Just about anything can be dipped in it and will instantly taste good. You will find yourself craving your vegetables just for this tasty dressing!
Tangy Buttermilk Ranch Dressing
½ cup buttermilk*
2 ounces goat cheese
¼ tsp lemon zest
½ tsp powdered ranch dressing mix (more to taste)
optional: pinch of cornstarch to thicken
In a blender or small food processor, add all ingredients. Pulse a few seconds …
