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  1. Food after Dental Work

    I imagine risotto would work well, as it's soft but not not liquid. You could add minced or ground meat to get some protein. You could then use the leftovers to make pan-fried risotto cakes.
  2. Has anyone tried the Maple-Star Anise sandwich cookies? I'm thinking about making them as an non-pie option at Thanksgiving, and am wondering if they are worth the effort. The alternate choice would be the World Peace Cookies; they're great (I've made them several times) and they would be a lot easier. Any opinions or other suggestions?
  3. Thanksgiving Side Dishes

    One of my favorite sides for Thanksgiving (if I'm being forced to do a relatively traditional Thanksgiving dinner, which I usually try to avoid) is whipped chipotle sweet potatoes. I find many sweet potato dishes (i.e. the ones with marshmallows or added sugar) way too sweet, but the chipotle works nicely to offset the sweetness. There's also a fabulous recipe I've made for ancho chiles stuffed with a pumpkin puree. (I can't find the recipe right now. It might have been from the L.A. Times a number of years ago?) The dried chiles are rehydrated in a sweet and sour marinade, then cut open and stuffed with the puree and baked to heat them through. These are way better than any turkey I've ever eaten.
  4. Cooking Website Dissertation

    One thing I especially hate on cooking websites is the slide show display for recipes, where you have to click again to view another recipe. So if, say, I'm searching for recipes for farro, and go to some site that promises recipes for salads using farro, I want to see a list of recipes, not 15 thumbnail images of dishes made with farro where I have to click on the slideshow 15 times to even see the names of the recipes. I leave sites immediately when forced into this, and won't return to those sites.
  5. Online source for freekeh?

    Thanks for the recommendations! I think I'll give Nuts.com a try. And maybe the "Freekehlicious" product on Amazon, too, because the name is entertaining.
  6. Online source for freekeh?

    I guess I was so focused on finding small producers or farmers that it never occurred to me to try Amazon! I'm not familiar with many of the brands selling the (not cracked) freekeh on Amazon. Are there any you'd recommend? I was really disappointed in the cracked freekeh I got at a local grocery store (but I don't know if that was because it was cracked or the brand).
  7. Can anyone recommend a good online source (in the U.S.) for freekeh? I'm looking for whole grain freekeh, not cracked. Someone gave me a bag of it a while ago, and I loved it when I finally cooked it, but now I'm having trouble finding more. I'd appreciate any suggestions for reputable sources.
  8. Has anyone tried the New York Times meal kits from Chef'd? You can either order kits a la carte or get a subscription meal plan. I've been curious about them but haven't found any reviews.
  9. I recently discovered the Freezer-Friendly Frittata Breakfast Sandwiches from The Kitchn. I've made the frittata several times now with different kinds of sausage (and bacon, one time), and most recently I made it with leftover cooked link sausage that I diced. I don't make and freeze the whole sandwiches. I cool and cut out the frittata, then wrap the rounds individually with Glad Press N Seal, then freeze them. They can be quickly thawed in the microwave in the morning in the time it takes to toast an English muffin and make a good, filling weekday breakfast.
  10. The Green Chile Adobo really is great. Thanks for finding the recipe online, @blue_dolphin. And for correcting me that the recipe is from More Mexican Everyday. I have a lot of cookbooks where the authors tell you that certain recipes are something that you will always want to have a jar of in your fridge - this is one of the first times I've found a recipe where that has been true.
  11. My current favorites are guided by a need for relatively quick, good recipes that fit in with a busy work schedule plus a five-yr-old and a puppy. These are the cookbooks I've been turning to a lot lately: Mexican Everyday, by Rick Bayless. We keep a jar of his green chile adobo in the fridge so we can make his skillet tacos recipe in about 15 min on a weeknight. We also love the risotto-style rice and beans with poblanos and the same green chile adobo. The Perfect Recipe for Losing Weight and Feeling Great, by Pam Anderson. A silly title but a great cookbook for quick, healthy, tasty recipes. We make the crustless quiche in one of its variants pretty regularly, The dinner packets - you choose a protein, vegetables, and a simple sauce and can cook them quickly on a gas grill - are also a regular weeknight meal for us. Soup Makes the Meal: 150 Soul-Satisfying Recipes for Soups, Salads, and Breads, by Ken Haedrich. Lots of great soup recipes, arranged by season of the year. There's a fabulous (not healthy) cauliflower and cheese soup, and a spinach and rice soup that we make all the time. (I actually have it in my lunch today.) We haven't tried many of the breads, but the salads are really good. There's one with radishes, apple, and celery
  12. Laminate flooring in kitchen?

    Thanks for the feedback! Another variable in our choice is that we're hoping to do a continuous floor through the kitchen and family room (and maybe into the adjoining dining room), as the space is really open. I'd probably go with tile if it were just the kitchen, but I don't really want tile in the family room.
  13. I'm buying a new house, and we are renovating the kitchen before we move in. We're working with a kitchen designer, and she is suggesting laminate (from Eternity Flooring). She says that this flooring is fairly moisture resistant and durable, and says clients she's worked with have been happy with it. While I would prefer solid hardwood, we're considering going with laminate because: Durability: It's supposed to be really durable. The kitchen has the door out to back yard, and will get a lot of traffic, and we have a 4-yr-old and a dog. Resistance to fading: The side of the house with the kitchen faces south, and here in Nevada it's going to get a lot of really direct sun. The current floor is engineered wood (fairly low quality, I think), and shows serious fading where the sun has been hitting it for the 15 years it's been in place; it has also worn through the veneer in spots. This laminate is supposed to hold up well to sunlight, and real wood is susceptible to fading. Cost: It's a lot more cost-effective and would let us replace more of the floor (including the cream colored carpet in the dining room). We also might be able to do more in the kitchen--like installing a downdraft vent or getting an induction cooktop plus new pots--if we go with a cheaper floor. Searching various flooring threads, I'm not seeing a lot of fans of laminate. Are there people who are happy with it? Does anyone have experience with Eternity floors? Some of their flooring lines have a moisture barrier and come with a 50 year residential warranty. Should we be considering this, or would it be a mistake? Thanks for any advice you might be able to offer!
  14. I got the book from my local library, and liked it enough to buy it. I think I'll probably be turning to it more frequently than some of my other more authentic but more labor intensive cookbooks. I've tried two recipes, a claypot chicken and a beef and celery dish, that were both really good and recipes that could be cooked on a weeknight. It has a good section on Asian ingredients, with both descriptions and photos with some info on recommended brands.
  15. One of the first recipes I made from the book is the Cliff Old Fashioned, from Dave Arnold, and it's fabulous. It's an old fashioned made with a coriander & red pepper simple syrup. I've had a bottle of the coriander syrup regularly in my fridge since I first made the drink over the summer.. We like it made with Bulleit rye. I recently tried the Chicken Thighs with Lemon, from Canal House, and wasn't quite as excited by that recipe. We made it exactly as written, with just preserved lemon in the sauce, not adding any of the suggested additions. It was very good and easy, but I'm not sure I'd go out of my way to make it again. It's possible that really good chicken would make a difference; we used grocery store chicken thighs.