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I keep this in my freezer for appetizer emergencies: Smoked Salmon Spirals 500g thinly sliced smoked salmon(lox) 250g cream cheese softened 2 tbsp capers 2 tbsp minced red onion thin sliced pumpernickel or rye bread. Arrange salmon on plastic wrap in 12x8 inch rectangle. Spread cream cheese...

Oyster mushrooms are great. I have them a few times a month. I quickly saute them over high heat with shallots and butter. Then I add a bit of chicken stock and toss with pasta, basil, and parmesan.

That is so funny, Lugaru. I give my parents meals a few times a month when I am making something I think they will like. My mom makes spaghetti sauce with 1 can of tomato sauce and 1 can of Campbell's tomato soup, (plus onions garlic green peppers, etc.) Don't get me wrong, it tastes pretty...

Well, glad to see that I hit on a good topic. Looks like we all have the same idea. I tend to split hairs a little: Eg. If I make a pasta dish,(with canned chicken broth perhaps), I say the dish is made from scratch. Eg. If I make fresh pasta, I say that the "pasta" is from scratch. Now I'm...

I wrote a post the other day that mentioned cooking from scratch, (it was in regard to feeding kids.) Anyway, it sure got me thinking....what does "from scratch" really mean, as I guess it's pretty subjective. In my case, it means, cooking whole meals from beginning to end. The "cheats", (if...

not sure if this applies, but thought I'd add my 2 cents here! I don't make bread, but I do make pizza dough by hand. It freezes beautifully. I let it go through 1 rise, freeze it, and when I want to use it I take it out and thaw it all day at room temp. It works out really well.

CHEESE. CHEESE. CHEESE. unsalted almonds. sockeye salmon. spinach. CHEESE.

I also have another theory about why obesity is becoming more prevalent with kids. Like Alix, I do believe that we have a sedentary culture, (it's ironic that I say that as I sit here in front of the computer. :shock: But I also think that getting your kids to exercise is a lot harder than it...

P.S. to Kitchenelf......you knew I would be all over this topic!

I need to respond to this: I have a 2 year old, and a Bernese Mountain Dog puppy. (for those of you who are not familiar with the breed, they are BIG and ACTIVE. :-) I work between 45-50 hours a week. My husband has recently(3 months ago) started a new job where he works long late hours...

Ice cube trays are awesome for sauces. Once they are frozen I pop them out into bags, and then when I need some, I just take as many cubes as I need. Like yesterday, I made pizza, so I pulled out 8 cubes of marinara sauce for the pizza....so easy! I freeze most things in bags, because...

The best thing about this site for me is: 1) I can chat about food anytime I want. 2) I can chat about other stuff too if I want to. 3) I can chat about simple recipes when I need them, and complex recipes when I want to. 4) I can get an answer to any question. 5) The people on this site...

CAULIFLOWER. YUCK. :shock:

Since I work full-time, have a 2 year-old, and a puppy, :shock: .....freezing meals or "parts" of meals is a huge timesaver for me. Like cats, spaghetti sauce is a great thing to freeze. I also freeze: homemade pizza dough marinara sauce uncooked lasagnas quesadillas, (just tried this recently...

Ironchef, that recipe sounds good, can't wait to try it. Kitchenelf, I buy firm or extra firm tofu, because I generally do fry it or add it to curry so it needs to be able to stand up to cooking. But I understand that the silken tofu can be pureed and used like yoghurt is in smoothies, etc...

Me too! I really like the taste of tofu, and when you fry it it gets nice and crispy on the outside.

Hi Regina, I guess it would depend on what the desired end result is. Are you just wanting to add tofu to your diet and like the taste of it on it's own, or are you wanting to use it as a substitute or disguise it in things that usually call for meat? I cook tofu often, basically on it's own. I...

Hi Kitchenelf! Here is my Muffuletta recipe, sort of. I change the ingredients quite frequently depending on what's in my fridge. One french baguette or crusty Italian loaf 100 grams sopressata salami, shaved provolone or friulano cheese, sliced 1 cup whole basil leaves pitted Kalamata olives...

Carnivore, This is perhaps the most intelligent explanation I have ever heard that defines the mutual love of food between all of us! I truly believe that all foods can, (and must, to ensure full appreciation) be cooked and enjoyed in a multitude of ways. Vive la difference! (that's the...

Glad you got me thinking about Insalata Caprese again, Oldcoot! I haven't had it in a while. Speaking of culinary summer pleasures, I have just returned from a vacation at a seaside cabin in Sechelt, on a small island about an hour away from Vancouver. The view from our private beach was...

Thanks, Dianne. I have made carbonara several times, but will try this recipe for authenticity. Looks great!

Hmmmmmmm......HELLO.......I need this recipe, PLEASE! :lol:

Just took a look.....pretty nice!

Carnivore you crack me up! I am currently reading Bon Appetit's 9th Barbeque issue, so we are grilling every night too! Can't wait to take a look at that smoker. I'll be sure to visit when you make those 6 turkeys. :P

I think that chorizo is particularly good with seafood. I had a grilled chorizo and squid dish once that was fantastic. But then I think pork in general is great with the sea. Pancetta and clams, bacon and scallops and in clam chowder..... :D