Recent content by EcoGal

zinfandel - lemongrass

Great, now I'm in the mood for a smoothie! Unfortunately it's 2:00 in the morning here and I don't think my family would appreciate my running the blender right now:sleep: Does everyone freeze their fruit before blending or have you had success just with fresh fruit and ice?

almond - daikon radish

imperial roll - llama

Lemon Garlic Aioli Ingredients: ¾ cup mayonnaise (I prefer Hellman’s Light) 1/3 cup finely chopped fresh basil 1½ teaspoons roasted garlic, removed from skin and smashed 1½ teaspoons lemon zest 1 tablespoon fresh lemon juice Salt and pepper to tasteDirections: Stir together all ingredients...

That looks like a terrific set of cookware. Good choice!

I too like Calphalon, however be aware that the "Simply" line tends to be of lesser quality and thinner construction and therefore will not cook as evenly as a better quality anodized or tri-ply pan. I would seriously suggest that if you really like the looks of this line, that you buy a single...

I agree that it's best to purchase pans individually if you have that option. Different type of cookware serve different functions and will perform differently. You may want to read the blog post at Find More Facts About Home & Food: Cookware - Why Choose Stainless Steel, Non-Stick, Anodized and...

Escargot - Tummelberries

Chicken fajitas with fresh peppers, onions, plum tomatoes; Spanish Rice; and of course got to have lots of homemade guacamole. Legend - your pasta sounds great. Do you use wild mushrooms?

Those sound great! I've never tried sausage in my meatballs, always just used ground beef. I'm sure that must add a lot of flavor and some texture. Yum!

Does anyone have any other type of grill pan (not cast iron) and how do you like it. I've always been afraid that using a grill pan would just end up making a giant mess of my stove.

Thanks for the recipe, Legend. Easy is always a good thing! :chef:

Thanks all for some great ideas. Uncle Bob and Jennyema are you talking about boneless, skinless chicken or do I need to cook it with bone and skins? Legend - love the idea for the chicken for the pot pie. I am always looking for a better (and easier) way to make pot pie. If you have a...

I use mine for scrambled and fried eggs, hash brown potatoes, toasting nuts (especially pine nuts), melting butter, sauteeing garlic and onions, sauteeing mushrooms and garlic to top a steak, making a roux, toasting spices, and heating small tortillas.