BeeZee

must have been the chickpeas. Unless the flax seed meal was rancid?

Chickpea in bars doesn't appeal...but I made roasted chickpeas the other day and yum. That's a good, healthy, savory snack.

inquiring minds wonder... how do you leave the iron clean enough that the unfortunate guest who next uses it to press their nice white shirt...doesn't get a stain?

Darienne, on the #1 bar you made with oatmeal and dried fruit, do you think the amount of honey was the culprit? Because generally I'd like a breakfast bar with oats and dried fruit and almonds (not a fan of chocolate chips for breakfast). I checked out the web site and I think I'd like the date-sweetened quinoa bars.

One thought is that many 3 year olds are picky about seeds, so maybe the raspberry part could be mousse layer? Unless you use seedless jam...

I will be interested to hear about the "winners". I like the convenience of the nutrition bars but agree that too many of them are formulated to resemble sweet cookies. Lara Bar is just dried fruit and nuts, but I prefer something with grains in the mix to lighten the texture.

I agree, I've never had an actual stem as fibrous as what I've had in the slaw mix at times...and I did try using it for stir fry, which was reasonably successful. Except the wood chips, which were never going to soften up.

I have used the freezer trick in the past when I wanted to make a "crumbled" texture tofu, might try that next time to see how it bakes. I like being able to season the cubes to my taste (prepared products tend to lean hard on soy sauce and can be salty), but will check out the Asian Supermarket near my office next time I have time.

I enjoy the firm texture of baked tofu, both hot and cold. I purchase extra firm tofu and if time allows, press to remove more liquid with a weighted plate on top. However, the last time I baked it (cut into reasonably small cubes) it probably took an hour to firm up and develop a nice "crust". Am I just not pressing enough liquid out of the block, or does it really just take that long to bake the moisture out?

Only if cooked on the bbq, so it gets crispy and caramelized...and I probably only eat half of it, its a bit tougher than the typical russet and I get bored with chewing.

Having just remodeled the kitchen and therefore spending some time researching and going to retail showrooms...the basic answer is no. I looked at the higher end products in envy/lust, but my financial reality was mainstream products, so I bought based on Consumer Reports ratings and found the model (Frigidaire Gallery series) that met my basic needs without looking too "cheap" while being within budget and having good reliability ratings.

Hunkered down from snow storm "Hercules" and made a batch of non-traditional chili. Leftover turkey from Thanksgiving, small white beans, posole, and a little diced sweet potato. Didn't have any chiles in adobo, so used smoked paprika.

I believe I saw this in my local Whole Foods, did you check there? I remember being really surprised because it was specifically Hatch green chiles.

I third the idea of the salad. Nice transition between the rich and complex flavors. If you want to incorporate cheese, you could garnish with a cheese crostini.

6 qt is definitely a handy size, I have 8 qt and often wish for something just a little smaller...will check that one out!

Trader Joe's eggplant "cutlets". In a box, frozen, breaded slices of eggplant. I baked them, it took much longer than the package directions indicated to get them golden brown and crisp around the edges. But a very nice convenience item...I used them to top a baked ziti to make a combo "eggplant parm/ziti casserole". Every bit was scarfed up by the guests. Caveat...they have been in my freezer a while, so I don't know for sure that it is currently a stocked item.

this link has instruction for a homemade granite cleaner (and best method to clean) which sounds like it would work better for you: http://www.wikihow.com/Clean-Granite-Countertops. I generally find that using the generic "clean white cloths" work better than napkins or paper towels.

I'm pretty sure I've seen it in Wegmans supermarket in NJ, in the "British" specialty food area. They unfortunately don't have any stores in NYC, though.

Anna, my sister's MIL makes cardoons for us (she's Sicilian) the traditional way (breaded/fried) and they are good, but agree that it's a labor of love. We are fortunate that she makes a big batch and we freeze them for reheat/crisp in oven later.

I'd pull off that nubbin that's sticking out on the right side loaf!

I like to take smaller zucchini (so they aren't as seedy) and shred them in the Cuisinart, sauté in a little olive oil with garlic/S/P. With high heat, the moisture cooks out. Or I make "chips" and bake them on a non-stick pan or parchment until they brown.

Found a mini bottle of Grey Goose in the freezer *score* - poured it into veg juice, added horseradish and smoked paprika...Bloody Mary mid afternoon break with hubby. Dinner tonite will include leftover noodle kugel, brisket, and roasted cauliflower/broccoli. Will supplement the veg with some carrots and will cook some chicken since there's not much brisket and we have 4 for dinner today. Only thing I had to purchase for today's meals was the chicken. Freezer is looking pretty spacious.

multigrain bagel (fresh, stopped at the bagel shop on my way home for lunch) with Greek yogurt "cream cheese" spread. I was anxious to give this a try, it is nice and tangy. Tasted more like a mild spreadable goat cheese (but without the goat-y "funk") than cream cheese. Yes, I know I can make yogurt cheese, I have made it before, but frankly I'm looking to conserve my cooking energy for the Thanksgiving run-up.

Delicata squash is nice because you don't have to peel it. Cut in half lengthwise, scoop out seeds, then cut crosswise 1/2" thick slices. Roast at 400-425 degrees on a parchment-lined shallow pan, turn after 20 minutes, cook another 20 minutes. I cooked mine simply with S+P and a little olive oil and some yellow onion cut just a bit thicker than the squash so it wouldn't burn. More time consuming than the microwave, but I do like that roasted flavor. Maybe you could micro the slices then just brown in the Breville to get a similar result with reduced time? Another flavor that works well in the more savory spectrum is miso with squash.

I think asparagus would probably overwhelm a neutral veggie stock, but fine for making a stock to use for risotto, for example. Don't forget mushroom stems for the stock pot.