FFoF #79

Here are this week’s four questions. If you want to play go here!
Oh hey, that's my question as #1! Yay.

#1, Kelly’s question. What is your favorite memory associated with the smell of a certain food? As in, you smell it, close your eyes and are instantly drawn back to a magical moment in time….
Pumpkin and apple pie baking in the oven. Immediately draws me back to the fall season in New England and spending holidays with my family...something that hasn't happened in two years.

#2. Name something red that is in your cabinets.
The cover of my PAM spray.

#3. Ice. Do you have an ice maker, use ice cube trays or buy by the bag?
Buy it in the bag. It's a habit of my roommate.

#4. Pepper. What kind do you use most often? Is it in a grinder or a shaker?
Black, from the grinder. Love that grit!

Four Foods-Memorial Day Edition

It's been way too long since I last played! But with summer coming, I'm hoping to get back on track! If you want to play FFoF, go here!

#1. Do you celebrate Memorial Day with a picnic, cookout, road trip or some other way?
Growing up, we always went to our neighbors house for a pool party and cookout. But as of late, I'm usually working. Exciting, right? haha.

#2. What are staples at your summer time cookouts?
Big watermelon slices and icy cold beer.

#3. What drink do you find most refreshing on a hot summer day?
Ice cold water with fresh lemon slices.

#4. Share a recipe for a picnic side dish.
Chocolate Covered Strawberries
Ingredients
4 ounces (about 3/4 cup) Chocolate Chips- I like to do 1/2 white and 1/2 semi-sweet
12 strawberries

Method
Line a plate with wax paper or parchment. Place chocolate chips in a glass bowl or measuring cup and microwave on high, 1 to 2 minutes, or until melted and very smooth, stopping to stir about every 20 seconds. One at a time, dip strawberries into melted chocolate and place on the prepared plate. Refrigerate about 10 minutes to harden. Store covered and refrigerated up to 1 day.
To pack: place in flat bottom container with fat lid r and place a bag of ice on top and below)

FFoF #72

#1. Suggest a question for FFOF. Something fun is in store for the one whose question is chosen.
What is your favorite memory associated with the smell of a certain food? As in, you smell it, close your eyes and are instantly drawn back to a magical moment in time....

#2. Share instructions on how to make your favorite smoothee or shake.
Breakfast in a Glass~my banana mango smoothie

2 frozen, ripe bananas (freeze WITHOUT the peel!!)
1 mango, peeled and sliced
1 cup orange juice (any kind will do- I prefer tropicana light plus calcium or fresh squuezed)
1 cup fat free vanilla yogurt
*1 tsp of vaniila extract and a dash of cinamon can be added to enhance the flavors*

Cut banana into chunks. In a blender, combine all ingredients and blend until smooth.
If the smoothie is too thick, thin with a little more orange juice. Pour into 4 glasses.

#3. What’s in your favorite panini?
Eggplant, portabella, zucchini, roasted red pepper, and goat cheese

image

#4. Share a recipe for potato salad.
For all those of us who aren't big on mayo!
Roasted New Potato Salad
Ingredients
2 pounds new potatoes, cut into chunks
6 tablespoons plus 1 teaspoon extra virgin olive oil
Salt and pepper to taste
1/4 pound green beans, stemmed and sliced
2 tablespoons red wine vinegar
1/2 cup basil
1 garlic clove, finely chopped
2 medium tomatoes, chopped
1 cup salad greens
12 pitted Kalamata olives

Method
Preheat oven to 400°F. Toss potatoes with 1 teaspoon of the oil, salt and pepper and transfer to a roasting pan. Cover and roast until tender, 35 to 40 minutes. Set aside to let cool.

Meanwhile, bring a large pot of water to a boil. Add green beans and cook until just tender, 3 to 4 minutes. Rinse in cold water and set aside.

Put vinegar, remaining 6 tablespoons oil, basil, salt, and garlic into a blender and purée until smooth to make a vinaigrette. Toss potatoes, beans, tomatoes with vinaigrette together in a large bowl, then spoon mixture onto a plate arranged with salad greens. Garnish with olives and serve.

Four Foods 69

#1. Olive oil. What kind do you prefer to use?
Extra Virgin. I don't use much oil., so I splurge and buy the expensive aged stuff. You use less, when it's more flavorful!

#2. Meatballs. Do you make them from scratch, buy premade cooked or buy premade frozen?
I make meatballs from scratch for others and use frozen "meat-less ball" for myself

#3. Do you use napkins at home? Paper or cloth?
I use papertowels. I know, please don't send the green police after me.

#4. Share a recipe for a white sauce.
Heat 3 TB milk in a saucepan, add 8 oz of cream cheese. Stir, stir, stir, add seasonings to taste, stir, stir, stir. As soon as smooth, turn heat down to lowest setting.
*add in seasoned and cooked chicken or fish
* toss with pasta

Go here to join in on this meme.

Four Foods- Salty!

Another week of late posting. Bad me! Check out everyone else's timely posts here.

#1. Potato chips. Flavored? Regular, ridged or stacked?
Baked, anyway they come.

#2. Cheese doodles. Yellow or white? Puffed or crunchy?
Pirate Booty, so white and puffy.

#3. Pretzels? Your favorite shape? Favorite flavor?
Honey Wheat Rods

#4. Share a recipe for salsa or dip.

Chipotle Chickpea Dip

1 large clove garlic, peeled
15 ounces (1 1/2 cups) chickpeas, drained and liquid reserved
2 tbsp. lime juice
1/2-1 tbsp. chopped canned chipotle peppers (adjust according to how spicy you like it)
1 tbsp. chopped red onion
1 tbsp. tomato paste
1/4 tsp. chili powder
1/4 tsp. cumin
salt to taste
more red onion for garnish

With the food processor running, drop in the garlic and process until chopped. Add the chickpeas and lime juice and begin processing. If it's too dry, add 1-2 tablespoons of cooking liquid from chickpeas or, if you're using canned, just use water. Add the remaining ingredients and process until smooth. Adjust salt to taste. Serve garnished with chopped red onions.

Four Foods on Friday 65

Here are this week’s four questions. Check out the FFoF meme for yourself.
Let’s talk about foods that sound funny.

#1. What’s the funniest sounding food or ingredient you know of?
Maybe I'm immature, but I still chuckle when people order the "Pu Pu Platter"

#2. How do you pronounce “cavatelli”?
(cah)-(va)-(tel)-(lee)

#3. How do you pronounce “gnocchi”?
(know) (key)

#4. Share a recipe that calls for mozzarella cheese.
Mozzarella Salad
Ingredients
4 ears sweet corn, in the husk
1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
2 tablespoons finely chopped fresh chives
Sea salt, to taste
Freshly ground pepper, to taste
1/2 pound fresh mozzarella, cut into 1/4-inch cubes
2 ripe avocados, halved, peeled and cut into 1/4-inch cubes
1/2 pint grape tomatoes, halved
1/2 cup cooked black beans
10 large fresh basil leaves cut into thin strips
5 cups baby arugula, spinach or romaine lettuce for serving

Method
Preheat oven to 400°F. Soak corn in the sink or a bowl filled with cold water for 10 to 15 minutes.

Meanwhile, prepare vinaigrette by whisking together oil, vinegar, mustard, garlic, chives, salt and pepper. Set aside.

Once corn has soaked, place on a rimmed baking sheet lined with parchment paper. Roast for 25 minutes, until kernels are tender. Cool to room temperature, then discard husks and silks. Cut the kernels off the cobs and put them in a large bowl. Add mozzarella, avocados, tomatoes, black beans and basil.

Drizzle the dressing over the salad. Toss gently to combine. Season with salt and pepper and serve over a bed of greens.

Four Foods on Friday 64

Here are this week’s four questions.
Let’s talk about things that might not be quite the usual fare.

#1. What’s the oddest thing you’ve ever made with bread?
A gingerbread house. We didn't have any graham cracker, nor molds to make gingerbread so I improvised. I toasted it, then sprayed it with shilack (did I spell that right?)

#2. What’s the oddest thing you’ve ever done with mac and cheese or pasta?
Dried Pasta Jewelry. Go here for instructions

#3. Is there a food you eat other then it is intended?
Sometimes I take boxed cake mix and add it to some canned pumpkin, stir and eat. It's (almost) guilt free. May I suggest you try it with Namaste brand spice variety


#4. What’s the weirdest food you’ve ever seen?
It's not weird, but my phobia is. You know those "eyes" on overripe potaotes- they freak me out.

(photo credit Food Boom)


Do you want to play? Check out Valmg's FFoF blog feature!

Four Foods on Friday 63

Here are this week’s four questions.

Let’s talk about Chinese food.

#1. Do you prefer to eat Chinese food in the restaurant or to have it delivered?
Delivered. Chinese restaunratns scare me. Cat foo yong.. any one?

#2. Do you prefer wonton or egg drop soup?
Neither, too much salt.

#3. What flavor fried rice is your favorite?
I'd say vegetable.

#4. Describe your favorite item on the Chinese food menu.
This is so lame, but my favorite is steamed veggies. Since I don't eat meat and the tofu isn't recognizable in most dishes, I stick to the green stuff (and the occasional carrot). =)

What about you? Go and check ou Valmg's FFoF blog feature.

Week 58: Four Foods on Friday

I'm back this week. Check out everyone else's meme entry here.

#1. Does your family usually eat meals in the kitchen or somewhere else?
Well, we eat in the living room around the coffee table. Hey, it's city apartment living!

#2. Who usually does the dishes in your house?
Me, I'm OCD about dirty dishes in the sink.

#3. What’s your favorite small appliance or tool in the kitchen?
Blender. With limied space, I use it to chop, puree, mix, and of course blend

#4. This one’s for my son. Share a recipe for chili.
Can't take credit for this one, it's from 28cooks

Tempeh Chili

1 (8 oz) pkg tempeh

Marinade
2 tbsp soy sauce
2 tbsp water
1 tbsp Lousiana-style hot sauce
1/4 tsp garlic powder
1/4 tsp onion powder
1 tbsp sesame oil

4 tbsp oil
4 cloves garlic
1 cup onion, chopped
1 tsp Italian seasoning
1 tsp mustard powder
1 tsp cumin
1 tbsp chili powder
1 tsp salt
1/4 tsp freshly cracked pepper
2 (14.5 oz) cans diced tomatoes with green chilies
1 (15 oz) can black beans
1/2 c water

In large ziploc bag, combine all marinade ingredients. Add tempeh, seal bag, and refrigerate for 1-8 hours (or longer). Grate tempeh with large grater and place into medium bowl with remaining marinade. Heat olive oil over medium-high in large pot. Add garlic and onion, and saute until almost tender, about 5 minutes. Add Italian seasoning, mustard, cumin, chili powder, salt, and pepper, and stir for 30 seconds. Add tomatoes, beans, tempeh, and water. Stir well, bring to a boil, then lower heat. Simmer, uncovered, stirring frequently, for 30-45 minutes, until chili is thickened. Serve and enjoy!

Four Foods on Friday

I'm running late with this post again. I need a vacation! But nevertheless here are this week's questions

#1. What’s the worst tasting food you’ve ever eaten?
That would be Walden Farms fat free, calorie free peanut butter. Yes, you read that correctly It was metically tasting and sharp smelling....kind of tasted like fertilizer smells. I should have known that it sounded to good to be true.

#2. Share a funny or embarassing story about a meal you’re made.
Um, the huge bath of pumpkin bread that I made for the holidays two years ago. I accidentally grabbed the paprika instead of the cinnamon. You should have seen my grandfathers face when he took a bite.

#3. What food do you burn or have problems cooking most often?
I said it before, but I cannot make brownies. I've tried to make them from scratch and from the box but never had any luck. They are mushy in the center and charred on the edges. MAybe it's my pan??

#4. Name two foods you’ll be eating on this Thanksgiving.
We're trying something new this year. My family is coming into New York (yay!) and we are going out to eat. Here's our menu selection:

SOUP
Soup of butternut squash, hazelnut, apple and roasted seckel pear

SALAD
Organic baby mesclun mix, toasted walnut and fall squash vinaigrette

ENTREE
-Crisp skin long island duck breast, sweet potato and maple puree, garlic sauteed brussel sprouts
-Whole wheat rigatoni with fall vegetables, fresh red and yellow tomato sauce, roasted olives
-Roasted organic amish turkey, sweet potato puree, brussels sprouts, cranberry chutney, chestnut stuffing, mashed potatoes and giblet gravy
-Stuffed farfalle with sundried tomato pesto, grilled sweet italian sausage
-Slow braised beef short ribs with cheddar cheese mashed potatoes, roasted root vegetables
-Fennel crusted north atlantic salmon, scallion and celery root mashed potatoes, warmed grapes and caperberries
-16-oz ny strip steak with roasted garlic and herb butter, crispy french fries and belgian dipping sauce
DESSERT
-Machintoch apple, cinnamon raisin cobbler with cinnamon ice crem
-Individual pumpkin pie with fresh chantilly cream
-Flourless chocolate souffle with vanilla bean ice cream
-Italian blood orange sorbet

Want to join in? Check out the FFoF Meme HERE

4 Foods on Friday-Thanksgiving Edition

Hard to believe it's already mid-November and that Thanksgiving is 2 weeks away! See what everyone else is drooling over on their Thanksgiving menu....

#1. Stuffing. Boxed or from scratch?
Boxed, but all doctored up with apples, celery, craisins, and onions

#2. If you were served the perfect Thanksgiving dinner what would it be?
Well, mine would have no meat, but the ideal Thanksgiving meal that I would serve to all my carniverous friends and family would be....Roasted turkey with hickory maple rub, stuffing (see above), mashed sweet potaotes with crushed pineapple and cinnamon, steamed green beans, sauteed spinach with garlic, homemade chunky cranberry sauce with fresh grated orange zest, and warm fresh baked honey wheat bread

#3. What’s your favorite Thanksgiving leftover?
Sweet potatoes reheated in the oven with just a dab of maple syrup

#4. Share a recipe using turkey.

Turkey Gobble-Up

1 large ripe avocado, peeled, pitted
1 tablespoon lemon juice
2 tablespoons mayonnaise
2 tablespoons sour cream
1/4 teaspoon hot pepper sauce
12 slices cooked turkey breast meat
12 slices tomato
12 slices American or cheddar cheese
12 strip bacon, halved, cooked, crumbled
6 English muffins, split and toasted

In a small bowl, mash the avocado; add lemon juice, mayonnaise, sour cream and hot pepper sauce.

Spread over muffin halves; top with turkey, tomato, cheese and bacon.

Broil 6 inches from the heat for 3-4 minutes or until cheese begins to melt.

Yield: 6 servings.

Week 54 of FFoF

My life's been sorta hectic lately and I feel like I've been neglecting my blog. I'm trying t get back in the swing of things. However, why don't you pop on over to Fun, Crafts, and Recipes to check out a blog that's always updated.

#1. Name a food you like that uses a red sauce or anything red in it.
Garlic Roasted Spaghetti Squash with Chunky homemade red sauce, yum!

#2. Name a food you like with whipped cream in it or on it.
no food necessary, I'll eat it right out of the can (so lady like, right?)

#3. Name a food you like with blueberry in it.
Lemon Blueberry Muffins

#4. Share a recipe for pasta or dessert or a beverage.
Capellini with Roasted Vegetables inspired by WholeFoods

Ingredients
8 ounces capellini pasta
1 (8-ounce) bag cippolini onions, peeled, diced
10 whole garlic cloves, peeled, split in half
Freshly ground black pepper to taste
2 teaspoons extra virgin olive oil
1 large fennel bulb
3 large roma tomatoes, cut in 1/2 inch pieces
1/4 teaspoon dry whole oregano
Pinch crushed red chili flakes
1 cup red wine
1 tablespoon balsamic vinegar
1/2 teaspoon arrowroot
4 teaspoons romano cheese (optional)

Method
Preheat oven to 375°F. Place onions, garlic, and pepper in a glass baking dish, toss with olive oil. Bake 15 minutes, stir, bake 15 minutes more. Stir in fennel, tomatoes, oregano, chili; bake 15 minutes. Add wine, vinegar, and arrowroot; bake 25 minutes. Prepare pasta according to package instructions. Serve vegetables and sauce over pasta; sprinkle with cheese.

Four Foods on Friday

It's that time of the week again! Check out this meme here:

#1. Name something you use cream cheese in/on.
Blush pasta cream sauce

#2. Do you use yogurt in any recipes?
Yup. I use it as a substiute for sour cream.

#3. Macaroni salad. What do you like/put in yours?
cucumbers, grape/cherry tomatoes, chopped carrots, chopped purple onion- with Ken's light Ceasar dressing

#4. Share a recipe that you use sour cream in.

Summer Tomato and Crab Salad- from Wh0leF00ds
2 1/2 pounds ripe heirloom tomatoes, cored and chopped
1 pound cooked crab meat
1/4 cup chopped chives
1/4 cup lemon juice
1 teaspoon lemon zest
Salt and white pepper to taste
3/4 cup low fat or regular sour cream
2 tablespoons chopped dill
1 tablespoon Dijon mustard

Method
Put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine; set aside. Stir together sour cream, dill, mustard, salt and pepper in a small bowl.

Spoon tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side.

#50 FFoF

Week # 50 of this meme! Time sure does fly. Check it out for yourself....
#1. Pasta. How do you tell when it’s done? Do you cook on medium or high?
when it's fork tender. i cook on medium high.

#2. Deep frying. What kind of oil do you use?
i don't deep fry, but peanut oil does wonders for crisping!

#3. Grilling. Do you grill on foil or directly on the grill?
depends on what i'm grilling.

#4. Share a recipe that involves cooking something two different ways.Example, for lasagna you might fry the meat and bake the whole dish.

Slow-Baked Tofu with Stirfry
from The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit

Ingredients
3 cups Toasted Grain Pilaf or brown rice

MARINADE
1 teaspoon toasted-sesame oil
3 cloves garlic, sliced
1/4 cup of natural soy sauce (such as tamari)
2 tablespoons peeled, sliced fresh ginger
1 tablespoon Dijon-type mustard
1 tablespoon ground cumin

16 ounces packaged firm tofu

STIR-FRY
1/2 head broccoli
1 large onion, sliced and peeled
2 garlic cloves, sliced
2 carrots, peeled and cut match-stick style
2 tablespoons olive oil
1/4 pound snow peas, strings removed
1/2 cup sliced mushrooms
2 tablespoons natural soy sauce (such as tamari)
1/4 cup purified water or vegetable stock

GARNISH
1 1/2 cups peanut dipping sauce or 2 tablespoons sesame seeds


Instructions
Preheat oven to 300°F

Whisk all the marinade ingredients together in a baking dish. Drain the tofu and slice it vertically into nine 1/2-inch segments. Lay the tofu slices in the marinade and turn them gently, using a spoon, to completely coat each one. Bake on the top rack of the oven for 30 minutes.

To cook brown rice takes about 45 minutes, so unless you are using leftover prepared rice start preparing it now.

Turn the tofu over and baste the tops with the marinade in the baking dish. Continue to bake for another 30 minutes, until the tofu slices puff up, turn light frown, and become slightly hard. Remove from the oven and let cool for 15 minutes. When completely cooled, cut into cubes.

Cut the florets off the head of the broccoli, slicing the large ones in half so they are all more or less the same size. You should have about 2 cups. Discard the stalks or save them for another stir-fry or for soups.

Sauté the onion, garlic, and carrots for 3 minutes in the olive oil in a wok or sauté pan over medium-high heat, being careful not to burn the oil. It should not smoke. Toss in the broccoli, snow peas, and mushrooms. Stir with a wooden spoon to keep the vegetables moving for another 2 minutes.

Stir the soy sauce into the vegetables, then add the water or vegetable stock. Drop in the cubed tofu, toss a few times, cook for 2 more minutes, then turn off the heat. Cover the pan with a lid and let the vegetables steam for about 6 minutes. Place 1/2 cup prepared rice on each of 6 plates, cover with equal portions of the stir-fry and top with some peanut sauce or 1 teaspoon sesame seeds.

Preparation

I guess I worked straight through last week and completely missed getting my FFOF answers together, whoops! Anyways, here are this week's answers. Pop on over to Valmg's blog and see what others are writing about...

#1. Egg salad or deviled eggs. How do you prepare?
Hard boil eggs, allow to cool, remove shell, coarsly chop, add Nasoya, finely chopped celery and carrots, salt and pepper.

#2. French fries. Do you make homemade or frozen?
Homemade. I love to make baked sweet potato fries.

#3. Gravy. What do you use - homemade, jar, can or from a package?
For the rare occastion that I need it, I make it from scratch with the pan juices.

#4. Share a recipe for a hot (temperature, not spice) dish.
Green Curry Tofu from WholeFoods
Serves 4 to 6
Take advantage of summer’s fresh herbs and make a homemade green curry with chiles, mint and cilantro bound together with coconut milk. Serve this curry over steamed basmati or brown rice instead of noodles, if desired.

Ingredients
1 (14-ounce) package extra-firm tofu, drained
2 tablespoons flour
6 tablespoons canola oil
Salt and pepper to taste
1 small head broccoli, cut into florets
1/4 pound green beans, trimmed
1/2 bunch cilantro, stems removed
1/2 bunch mint, stems removed
1/2 bunch basil, stems removed
1 (14-ounce) can light coconut milk
2 Thai chiles, seeded and roughly chopped
1 (1-inch) piece ginger, peeled
1 (1-inch) piece lemongrass, peeled
1 tablespoon brown sugar
1 (15-ounce) can baby corn, drained and rinsed
6 button mushrooms, sliced
7 ounces “pad thai” style rice noodles, cooked according to package instructions
3 green onions, thinly sliced
Lime wedges

Method
Arrange tofu between several layers of paper towels on a large plate. Using the palm of your hand, press down gently to remove as much liquid as possible from the tofu. Change out the paper towels and repeat a second time. Cut tofu into 1½-inch cubes and toss gently in a bowl with flour. Heat oil in a large skillet over medium heat. Shake excess flour off of tofu then carefully transfer to skillet. Fry tofu, turning occasionally, until golden brown all over, 5 to 6 minutes total. Transfer to a paper towel-lined plate and set aside.

Bring a large pot of salted water to a bowl. Add broccoli and cook until just tender, 2 to 3 minutes. Using a slotted spoon, transfer broccoli to a bowl of ice water until chilled then drain well. Repeat process with green beans; set aside.

Put cilantro, mint, basil, coconut milk, chiles, ginger, lemongrass, sugar and ½ cup water into a blender and puree until smooth. Transfer to a large skillet and bring to a simmer over medium heat; season with salt and pepper. Add corn, broccoli, green beans, mushrooms and tofu and cook just until warmed through, about 2 minutes. Divide noodles between bowls and top with curry, tofu and vegetables. Garnish with green onions and lime wedges.

All About Potatoes

Here are this week’s four questions. They’re about potatoes. Check out the FFOF Meme

#1. Potato Chips. What kind of chips are your favorite?
I'm not much of chip girl, butif forced to choose, I'd say baked lays BBQ

#2. What’s your favorite thing to dip chips in?
All about the spinach and artichoke dip- I love it on fresh veggies

#3. What’s your favorite way to eat a baked potato?
With a very crispy skin and salsa

#4. How do you make mashed potatoes?

boiled, cubed yukon gold potatoes
skim milk
lowfat cream cheese
salt, pepper, garlic salt, fresh chives

Olympic Edition FFOF

Valmg's FFOF questions were inspired by the Olympics this week. See what everyone is blogging about here:

#1. What do you drink to rehydrate in the heat or after working out?
When working out I drink water. Post workout I drink Powerade ZERO and/or crystal light.

#2. What do you eat to help boost or create energy?
Before my runs I eat 1/2 banana with 1 TB Better'n'Peanut Butter

#3. What’s the healthiest snack you eat?
I love carrots and hummus or an apple with almond butter.

#4. Share a recipe or instructions for your ideal three course meal.
Normally I would insert a very detailed descritpion here, but since I'm on my 3rd overtime shift this week, my brain isn't up to par. Here's my suggestion: menupages.com.

All about Appetizers

Here are this week’s four questions. This week they’re about appetizers. See what others are salivating over writing about here

#1. What is your favorite appetizer?
I love spinach and artichoke dip.

#2. Do you eat enough appetizers that you get full and can’t eat your meal?
No, we always get one to share with the table

#3. Do you usually make frozen or fresh appetizers?
I make them. I love the convenience of the premade or frozen, but they are so high in sodium and fat that I prefer to make my own.

#4. Share a recipe or instructions for an appetizer.
Yet again, from my wholefoods recipe stash...

Dried Fig, Brie and Rosemary Bites
Serves 4 to 6

8-12 large plump dried figs
2-3 ounces Brie, cut into small pieces
2 teaspoons extra virgin olive oil
1 tablespoon fresh rosemary leaves
sea salt, to taste
ground pepper, to taste
If the figs are very dry, plump them in boiling water for 5 to 10 minutes. Drain and cool them. Trim the stems and make a slit in the side of each fig. Push a piece of Brie into each fig. Place in a bowl and toss gently with olive oil, rosemary, salt and pepper. Serve at room temperature or heat in a 350°F oven until warm and cheese melts, about 8 minutes.

Four Foods on Friday: Baking Style

Here are this week’s four questions. This week Valmg is asking us about baking.

#1. When you need to serve desserts, do you buy them or make them?
Depends on the size of the party. I can make a few cookies, cakes, pies, etc....but when it comes to entertaining the masses, I might need to hire a little "help"

#2. When baking do you use butter, margarine or something else?
Depends. Butter for things that need to crisp or flaky and margarine for anything soft and chewy. I never cook with shortening.

#3. What meats or veggies do you cook in the oven?
Potatoes. It's the only way to get that soft center and crispy outside. yumm!

#4. Share a recipe for anything that is cooked in an oven.
Maple Roasted Fennel a WH0LE F00DS creation
this makes an excellent starter, or to cleanse the palate. Added bonus is the fragrance of these items marrying in the oven

8 fennel bulbs, trimmed and rinsed, outside layers removed
1/3 cup maple syrup
1 tablespoon water
sea salt, to taste
ground pepper, to taste

Preheat oven to 350°F. Halve fennel bulbs through the root. Slice halves thinly through the root to hold the slices together. Arrange slices on a parchment-lined rimmed baking sheet without overcrowding them. You may need to do these in batches or use several baking sheets.

Combine maple syrup and water in a small bowl. Lightly brush each fennel slice with this mixture and season with salt and pepper. Turn each slice and repeat brushing and seasoning on other side. Bake for 8 to 10 minutes, until fennel is lightly browned. Remove from oven and turn all slices. Bake 8 to 10 minutes longer, until fennel is tender. Remove and serve immediately.

It's Friday! And This Is My Four Foods Post

According to Valmg, "If you’ve got a working sniffer you can play". So why don't you hop on over to her blog and check out this meme!
#1. Fruits and veggies. Do you prefer them peeled or not?
Unpeeled, but they need to be thoroughtly washed. I use this fruit and veggie wash.

#2. What’s your favorite fresh fruit or vegetable smell?
It's a tie between pineapple and oragnes


#3. What’s the worst food smell you’ve ever smelled?
Olives. I love shopping in the gourmet/specialty food shops, but I have to run through the fresh olive section. Makes me want to heave.

#4. Share the recipe for the dish that you love to smell cooking in your oven.
Dutch Apple Cake: inspired by an allrecipes.com recpe

3 apples - peeled, cored and cut into thin wedges
3 tablespoons white sugar
2tablespoons brown sugar
2 teaspoons ground cinnamon
1/2 cup raisins

3 cups all-purpose flour
3 teaspoons baking powder
2 cups white sugar
4 eggs
1 cup vegetable oil
2 1/2 teaspoons vanilla extract
2/3 cup fresh orange juice

DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan. In a medium bowl, combine the apples, raisins, 5 tablespoons sugar and cinnamon. Set aside.

Sift together the flour and baking powder; set aside. In a large bowl, mix together the eggs and sugar. Stir in the oil, vanilla and orange juice, mixing until blended. Make a well in the center of the dry ingredients and pour in the orange juice mixture. Stir just until combined.

Layer batter and apple mixture in the prepared pan, beginning and ending with the batter. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.