Guest post from KidsActivitiesBlog.com
Our friends at KidsActivitiesBlog.com have come up with a recipe for bread that’s not only easy, but allows you to make fresh bread throughout the week without a whole lot of hassle or extra work!
This is a time saver for those of you who are bread snobs and want your bread fresh out of the oven but don’t have the time or energy to mix, rise, punch, rise, bake, etc. on a daily basis.
Guest post from SheisDallas.com
I recently discovered a favorite new recipe! I saw it on PBS, during Sara Moultons “Weeknight Meals.” It’s a great rustic pasta dish- and it’s nice and creamy, but without cream!! Also, the ingredients are things that can be kept in your cupboard, so it’s an easy meal to make on the fly. Because sometimes it’s cold out, and you just can’t see yourself making it out of your house! The recipe is below. It’s SOOOOOO YUMMY!!! Try it!
(The ingredients I used – Including the kind of wine we had at our wedding. Yeah, I’m romantic like that..lol. )
Linguine with White Bean, Sun-dried Tomato & Olive Sauce
Makes 4 servings
Hands-on-time: 10 minutes
Total preparation time: 20 minutes
I found this perfect punch recipe for Christmas eve on Better Homes and Garden website. The red and green Raspberry Mojito punch looks so festive, not to mention that I love mojitos. If you are looking for something different for the Christmas Eve party this year, check it out. You can make one batch for adults only and another batch that is a kid-friendly version. My kids like to have festive drinks on special occasions and this sounds perfect.
I love Indian food! So I was very excited when I received a copy of the Bengali Five Spice Chronicles to review recently. This would make a great stocking stuffer or gift for the gourmet chef on your list. I didn’t know this, but apparently Bengalis are one of the most food and culture obsessed people in India. They are commonly compared to the French in that regard, as dining and entertaining are such an integral part of their culture. What makes Bengali cuisine so unique are the variations and complexities that are a result of practice and delicate subtlety. In The Bengali Five Spice Chronicle, author Rinku Bhattacharya explains the food and culture of her native homeland in Eastern India and showcases the recipes that are at the heart of Bengali life.
The book gets its title from the five-spice blend Bengalis call panch phoron. This spice blend consists of five whole spices in equal proportions: cumin seeds, mustard seeds, nigella seeds, fenugreek seeds, and fennel seeds and is at the heart of Bengali flavors and the individual spices form the basis of the Bengali pantry.
Being new to this cuisine, one of my favorite aspects of the cookbook were the menus for different occasions. I want to share with you today, three recipes from the Muslim-inspired holiday meal. If you are looking to add some new flavors and spice to your holidays, try these recipes for yourself.
