I have been a fan of a great Recipe Webzine/website for YEARS... and I get lots of interesting recipes, meet lots of great 'foodie' people from around the world and also get great tips and tricks for the kitchen....
Chef Joe Barkson shares his love of all things food, his dogs, family and more with me every morning as I read through the e-zine delivered to my inbox :)
The other great feature of the subscription webzine is that you can post bulletin board requests to your fellow foodies - that hard to pin down recipe, a change in diet (when I had GD and now with Liam's GF diet they've been so helpful), or when traveling - to get the local skinny on the best places to eat, visit and be...
Also once you visit http://www.wwrecipes.com you will also find a treasure trove of well organized recipes in tons of categories - all tried and true!
If you are a foodie like me you should check out http://www.wwrecipes.com and let Chef Joe know I sent you ;-)
Just a sample of recipes from the past week:
If you're always looking for new ways to get healthy fresh fruit into
your family's diet, here is one answer. You can make it even
healthier by using frozen yogurt, ice milk, or fat-free ice cream.
Tropical Fruit Sundaes
3 oranges
1/2 cup (125 ml) packed brown sugar
1/2 tsp (2 ml) cinnamon
1 medium pineapple, peeled, cored, and diced
1 large mango, peeled, pitted, and diced
3 bananas, peeled and sliced
Vanilla ice cream, frozen yogurt, or ice milk
Peel the oranges and, working over a bowl to collect the juices,
cut between the membranes to remove the sections. Squeeze
the membranes to extract the remaining juice. Combine the
orange juice, brown sugar, and cinnamon in a small saucepan
and bring to a boil over moderate heat. Cook for 2 to 3 minutes,
until the juice has thickened slightly. Let the syrup cool and
add the orange sections, pineapple, mango, and bananas.
Spoon the fruit and syrup over scoops of ice cream. Serves
4 to 6.
This soup is so quick and easy, you'll be surprised at how good
it tastes.
Quick Cabbage Soup
1 Tbs (15 ml) olive oil
1 large onion, finely chopped
1 small head green cabbage, cored and shredded
4 cups (1 L) chicken, beef, or vegetable stock
1/2 cup (125 ml) sour cream
2 Tbs (30 ml) finely chopped parsley
1 tsp (5 ml) caraway seeds
Heat the olive oil in a large pot over moderate heat and saute
the onion until tender, about 5 minutes. Add the cabbage and
stock and bring to a boil. Simmer covered for 10 minutes.
Combine the sour cream, parsley, and caraway seeds. Serve
the soup with a dollop of the sour cream mixture. Serves 4 to 6.
