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From The Blog:  Simple Servings
 
Jan. 4, 2012 7:33 am 
Updated: Jan. 16, 2012 4:01 pm
Monday's Moroccan Chicken was yummy, but as I often do for co-op meals, I cooked too much. I can't stand throwing food away and my kids always complain about having to eat the same thing two nights in a row. The lectures about kids starving all over the world don't seem work and I tire of the… MORE
Creamy Moroccan Chicken and Rice Casserole
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Photo by Melinda

Cooking Level: Expert

Home Town: Pleasanton, California, USA
Living In: Las Vegas, Nevada, USA

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From The Blog:  What the Frack is that?
 
Jan. 3, 2012 11:12 pm 
Updated: Jan. 12, 2012 12:29 pm
Disclaimer- The use of the word Frack as a noun, verb,  adverb, adjective, participle, dangling participle or any other type of word id purely a form of self indulgence and flattery.  If it offends you- stop reading- I am the one that has it for my surname and quite frankly I LOVE IT!  One… MORE
 

Photo by FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA
Living In: Corona, California, USA
From The Blog:  Simple Servings
 
Jan. 3, 2012 7:35 am 
Updated: Jan. 3, 2012 8:46 am
Like everyone I know, I'm feeling the consequences of overindulgent holiday eating. I don't like to diet and really don't believe in diet plans, however, I need to refocus my attention on the basic healthy eating habits I know to be beneficial. While perusing my cookbooks, I'm looking for… MORE
Moroccan Chicken with Fruit and Olive Topping
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Photo by Melinda

Cooking Level: Expert

Home Town: Pleasanton, California, USA
Living In: Las Vegas, Nevada, USA

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Dec. 31, 2011 4:45 am 
Updated: Jan. 1, 2012 4:47 am
'Lahpet' is Burmese for fermented or pickled tea. Myanmar is one of very few countries where tea is eaten as well as drunk . More interestingly Lahpet was an ancient symbolic peace offering between warring kingdoms in the history of Myanmar, and was exchanged and consumed after settling a… MORE
Fermented Green Tea Leaves
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Burmese Green Tea Leaves Salad
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Photo by sikandalous cuisine

Cooking Level: Expert

Home Town: Gurgaon, Haryana, India

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From The Blog:  The Well Travelled Spatula
 
Nov. 28, 2011 8:18 pm 
Updated: Dec. 28, 2011 6:33 pm
We were supposed to go away in the caravan a few weeks ago, but the weather had other ideas.  The day we had planned to leave was very windy, and the next day, we woke up to steady drizzle.  It IS Springtime here in New Zealand, but that generally means the weather is incredibly… MORE
 

Photo by Good EatNZ

Cooking Level: Expert

Home Town: Yuba City, California, USA
From The Blog:  Adding spice to my life
 
Nov. 15, 2011 8:57 pm 
Updated: Dec. 29, 2011 1:34 pm
Red Lentil Curry, Tandoori Chicken and Basmati Rice! YUM! ok, this was last night's dinner, but since i was so too busy writing an introduction to my blog i didn't get a chance to blog about the AMAZING dinner I cooked! I have the fondest memories from when i used to live in NYC, of eating… MORE
 

Photo by Caramel0

Cooking Level: Intermediate

From The Blog:  From Salsa to Soul & Beyond...
 
Nov. 11, 2011 12:59 pm 
Updated: Dec. 28, 2011 6:32 pm
Hello Fellow Foodies! So you might be asking what's up with the blog name?  If so, this one's for you... I grew up in the Boogie-down Bronx, NY.  Like many Bronx born NYers, my family is originally from Puerto Rico.  What that means in terms of food is that I grew up eating lots of delicious… MORE
 

Photo by Chef_Girl_Olie

Cooking Level: Intermediate

Home Town: Queens, New York, USA
Living In: Tucson, Arizona, USA

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From The Blog:  Ellen's Tastes
 
Oct. 17, 2011 6:48 am 
Updated: Dec. 28, 2011 6:32 pm
Lately I've been giving myself time to mull things over: what do I really think about such-and-such?.... what makes me feel most at ease with myself when approaching this or that?... do I have what I need to call the shots in my world? And am I being fair and loving to those around… MORE
 

Photo by ellenmoriah

Cooking Level: Expert

Living In: Concord, New Hampshire, USA
From The Blog:  From Wonderland with Love
 
Oct. 6, 2011 8:17 am 
Updated: Dec. 28, 2011 6:32 pm
Indian Night Part of the addictive nature of cooking lies in the wonderful variety and never ending possibilities and combinations of new ingredients, spices, techniques. Since I cook for a child as well, I'm usually very careful about international foods. Bold, unfamiliar flavors generally… MORE
 
 
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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA
Living In: Chicago, Illinois, USA

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Sep. 4, 2011 4:18 am 
Updated: Dec. 28, 2011 6:31 pm
1 Kg Medium Sized Prawns.10-12 Pieces Lady Finger1 Coconut grated .Take half of the grated coconut and extract its milk , discard the used pulp .Retain the other half for later .Cut off the heads and snip the tails of the lady finger / bhindi , and stir fry 2-3 minutes in a wok , take off the… MORE
Prawn Jungle Curry With Lady Finger
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Paste / Masala Being Ground
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Photo by sikandalous cuisine

Cooking Level: Expert

Home Town: Gurgaon, Haryana, India

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