Posts Tagged ‘cooking’

For beginners and green-thumbed foodies, this unusually all-inclusive garden-to-kitchen cookbook is part lesson in gardening and part collection of healthy, delicious, kid-friendly recipes

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Plant, Cook, Eat!  is published by Charlesbridge Publishing. They offer “high-quality books for children, with a goal of creating lifelong readers and lifelong learners.” 

Hardcover, 112 pages. Ages 7-10; Grades 2-5

The book starts with some gardening information and plant science for elementary students. The remaining book consists of several vegetables (I count 16 veggies) that are presented with basic how-to growing tips followed by one recipe that includes that veggie. Adult assistance is required for both the gardening and cooking instructions in this book.

I find the “plant” section of the book useful. The “Cook” and “Eat”,  not so much. Overall, the book didn’t meet my expectations. 

Charlesbridge provided this book to help facilitate the writing of an honest review. A positive review is not guaranteed, and all opinions are my own. No other compensation was received.

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See how it works:

 

It’s Eco-wonderful. It’s your grill’s new BFF.

It’s THE ULTIMATE BBQ CLEANING TOOL.

Made in Wisconsin. 100% hardwood.

Four years ago I tried The Woody Paddle. It has proved to be a tough, useful grilling accessory. Don’t let this worn looking paddle lead you believe it’s outlived it’s purpose. It still rocks!

the old Woody Paddle & the new Woody Shovel 

two GROOVY grilling tools

“Each Great Scrape is already treated with a food safe mineral oil (butcher block oil). If the color begins to fade over time, reapply mineral oil as appropriate. We recommend storing it out of the elements.” (I admit: Our Woody Paddle was never treated to mineral oil and was frequently left to view the constellations.)

Get yours online @ the great scrape. Personalize it if you want. Follow them on Facebook; they have mouth-watering food pics, recipes & Great Scrape giveaways!

Notes From Dawn received The Woody Shovel (and previously The Woody Paddle) from The Great Scrape in exchange for an honest review. A positive review is not guaranteed, and all opinions are my own. No other compensation was received.

 

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Hardcover

Oct 10, 2017 | 256 Pages

It’s the first-ever cookbook from the team behind Cherry Bombe, the hit indie magazine about women and food, and the Radio Cherry Bombe podcast. Inside are 100+ recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today.

Large hardcover makes a classic looking cookbook. Nice if you like to display books in your kitchen and especially nice if you like pink.

Super feature is that every recipe has a full page photo. But- the recipes do not suit my culinary style. Not at all. Overall I found the recipes lengthy. Lots of the recipes were the kind I know I would never try. But maybe you would. (Garnet Yam Pancakes with creme fraiche and caviar). And a few were just too common (chocolate chip cookies) My style is simple and healthy (and maybe a bit unique) so this cookbook is not for me. 

The Blogging For Books book review program provided this complimentary copy for review purposes. No other compensation was received. All opinions are my own.

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A quick and healthy school time snack. Or appetizer. Or what have you.

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1 (15 oz.) can black beans, rinsed, drained and partially mashed

1/2 cup drained canned whole kernel corn   cooked white or whole grain rice

1/3 cup salsa

1/4 water

2 teaspoons chili powder

5  ounces shredded cheddar cheese

1 small jalapeno pepper and/or poblano pepper, sliced

Preheat oven to 375 degrees. Combine beans and next 4 ingredients; pour into a lightly greased small casserole dish. Sprinkle with cheese and top with pepper slices. Cover and bake for 20 minutes  or until cheese is melted and filling is bubbly. Uncover and cook 5 minutes. Serve with tortilla chips or other crunchy crackers.

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Updated: Love this recipe so much more without the corn. The rice is way better.

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Make this quick and easy broccoli cheese soup for dinner tonight!

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1 and 1/2 cups chicken or vegetable broth -I prefer vegetable!

1 and 1/2 cups chopped frozen or fresh broccoli – go fresh, it’s usually always available 

1 cup 2% milk or fat free half and half – either works good.

2 Tablespoons flour

5 or 6 slices white american cheese 

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In a 2 quart saucepan, cook broth and broccoli over medium-high heat until mixture comes to a boil. Reduce heat and cook until broccoli is tender, about 5 minutes. 

In a small bowl, stir together milk and flour. Slowly add this flour mixture to soup, stirring constantly. Continue cooking, stirring occasionally, until mixture come to a boil again. Boil one minute. Reduce heat to low. Stir in cheese until melted. 

Delicious with crusty bread.

serves 4

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From Firefly Books comes this wonderful kitchen guide for young folks

Clueless in the Kitchen

A Cookbook for Teens

Evelyn Raab; Illustrations by George A. Walker

216 pages, 7″ x 10″ x 9/16″

black and white illustrations, index

paperback

This thorough and witty culinary guide demystifies the kitchen and its contents for young adults and anyone who’s found themselves in front of a full fridge exclaiming, “There’s nothing to eat here!” With 200 easy-to-follow recipes, Evelyn Raab shows the culinary neophyte how to make all kinds of simple and scrumptious dishes for every meal and occasion.

Revised for a new generation of students, this amusing cookbook focuses on creating whole, healthy foods using fresh ingredients. Recipes are coded with easy-to-understand icons and symbols that sort each dish into categories, such as vegetarian meals, cheap eats, couch potato, mom and family food, and cooking to impress.

My review:

Be sure to add Clueless in the Kitchen to your December gift list! Written for youngsters, teenagers, and young adults, this guide book/cookbook is superb. It’s a cookbook that also includes pages of helpful suggestions for those who are new to the territory. The recipes are appealing, easily explained, and garnished by a lighthearted, humorous style. Honest- to- goodness true cooking here. This is not a cookbook with box and can style recipes.

There are no pictures but I didn’t miss them since the steps and explanations were thorough and descriptive. Additionally, recipes included icons to identify various types which are: cheap eats, mom food, vegetarian, cooking to impress, and dinner for the family, as well as gluten-free, egg-free, and dairy-free. 

What a wonderful book to inspire and empower kids in the kitchen!! 

My thanks to Firefly Books for allowing me to review this book. This book was provided in exchange for an honest review. No other compensation was received.

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This is a tasty appetizer; perfect for a midwinter gathering.

A super addition to your Super Bowl menu.

Ingredients:

1 cup chopped artichoke hearts (I get them in a jar)

1/2 cup frozen chopped spinach, thawed

8 oz. cream cheese

1/2 cup Parmesan cheese

1/2 teaspoon crushed red pepper flakes

1/8 teaspoon garlic powder

dash salt and ground pepper

Boil spinach and artichoke hearts in 1 cup water in a small saucepan over medium heat until tender, about 10 minutes.

Drain in a colander. Heat cream cheese in a small bowl in the microwave on high for 1 minute. Add spinach and artichoke hearts to the cream cheese and stir well. Add remaining ingredients and combine. Serve hot with tortilla chips or toasted Ciabatta bread.

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