eminthekitchen's Profile

I just made a big pot of white bean chicken chili, and tossed in a pound of chopped okra at the end. Excellent combination!

this recipe came at the perfect time! I got 2 pounds of squash, a pound of tomatoes, and basil in my CSA last night and was just thinking about what to cook with it.

It's really difficult to accurately count calories, and there's a tendency to round down and easy to miss snacking and beverage calories. So, rounding down on the recommendation makes sense.
It would be great to be able to say "just eat when you're hungry and stop when you're full." The body is meant to regulate itself. Trouble is, there are so many foods we eat that trick our hunger cues - artificial sweeteners, highly processed carbs, liquid calories... And a lot of things sold as diet foods are the worst culprits on hunger trickery. Vicious cycle of more and more complexity.

I love pistachio desserts, so wonderful. I found a pistachio cake with apricot filling recipe that I adapted for my sister's wedding cake. The recipe it's based on is here: http://leitesculinaria.com/3170/recipes-pistachio-petit-four-cake.html
and here's a picture of the wedding cake I made for her! http://www.arimorales.com/Other/Laura-and-Aarons-Wedding/17305594_txFzV8#1313917901_tVNDWBR-A-LB.

you can make a breakfast porridge, just like cream of wheat.

You can also use it for Horchada -- Mexican hot chocolate thickened just a bit with masa and served as a breakfast drink. Hot milk, cocoa, sugar, cinnamon, a dash of cayenne, and masa harina (or ground almond meal, or another grain), simmered over the stove. Is it cold and rainy where you live like it is here? If so, MAKE THIS, it will make your breakfast lovely.

How about frosted glasses? If you're serving out of shot glasses, maybe stick them in the freezer the day before. Although, glassware for 60 people is a lot...

you can sprout quinoa too (just like sprouted lentils - also delicious and full of protein). When I made quinoa sprouts, I briefly steamed them then threw them on top of a salad, but really you don't have to cook it at all once it's sprouted.
Here's a how-to on sprouting: http://www.ehow.com/how_4430690_sprout-quinoa.html

I made it with an oreo crust, it was delicious!
@custak - sometimes if the eggs are a little old you end up with an eggy flavor, that could be it. When i made this it tasted like brownies.

if you're going to poach the egg anyways, then just crack it into a tupperware and transport without the shell. That way you don't have to worry about the egg breaking in an inconvenient place.

you can put the small kind in cream of wheat, then cook it with extra milk. Makes a yummy, creamy, pudding-like breakfast cereal.