From the original site: have some really good “whole-wheat” cookie recipes which I often make and since its summer vacation time, with the kids at home and constantly hungry, we decided to add peanut butter to make the cookies more “kid-friendly”…he he..and it worked. The kids absolutely loved them and gobbled them all up within hours. Now that’s what I call a successful batch

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I love corn, but I hate all the mess and hassle.  I’ve always boiled my corn, but it’s such a pain to heat up the giant pot of water–it takes time.  And I HATE shucking corn.  It’s messy, and it gets silks everywhere, and i never feel like I get all the silks off.

So, this is the perfect solution.  Wait for it…. The Microwave!  Seriously.

But before you cook it, you have to buy it.

How to Pick Good Corn

Really, the key to good corn on the cob is FRESH corn.  The best trick I know for determining whether corn is fresh enough is pull the husk down enough to see the first kernels.  Use a fingernail to pierce a kernal.  A bit of juice should squirt out.  If you don’t get a nice spurt, then skip it!

Found some good ones?  Buy and use asap.

Microwaved Corn on the Cob

So we got our corn home.  Just leave the corn inside the husks.  It’s a perfect package for steaming in the microwave.  Put 3 ears of corn in the microwave.  Microwave on high for about 6 minutes (I have a pretty high powered on built in one, I think 1500 w, if yours isn’t that powerful, you may need to go a few minutes longer.)

Take out the corn (use potholders or oven gloves!) and chop off the stalk end about 1/2 inch in. (see photo above)  You’re cutting off maybe the first row of kernels.

Then hold on to the silk end, and squeeze the corn out of the husk.  With luck, the entire ear comes out silk free and perfectly cooked!  If it doesn’t squeeze out easily, just peel off the husks, and you’ll still get a lovely silk free ear.

Top with butter / salt & pepper, or whatever your favorite corn toppings!

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From the original site: This is a fresh and nutritious raw pie, filled with spring greens such as wild garlic (ramsons) and with a crust made from soaked seeds. It’s great fur lunch but can also makes a delicious dinner, along with a leafy salad.

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From the original site: Today I tried another ancient recipe. This one is from Apicius’ book, “De Re Coquinaria”. Marcus Gavius Apicius was a Roman epicure who lived in the 1st century AD. However, “De Re Coquinaria” ( eng. “About Cooking” or “On the Art of Cooking”) was not written by Apicius himself, even though it is attributed to him. The collection was probably compiled later, at the end of the 4th century AD. It contains lots of interesting recipes, some of them using exotic ingredients, pointing to the fact that these recipes were used mostly by the upper classes or for banquets and parties. Today’s recipe is made with eggs, asparagus, wine and lots of herbs. It turned out better than I though. We started eating it during the photo session (as the last photos on the page will show) and we didn’t stop until we finished it. I can’t wait to make it again!

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From the original site: So, my first experiment with quinoa was much less disastrous than I expected it to be. In fact, it motivated me to try out different recipes using it as a key ingredient.

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Instructions:

- Heat the olive oil in a casserole and sauté the garlic.
- When the cloves are light brown, remove them and add the tomatoes, previously cut into pieces.
- Add the broth together with pepper, salt and basil.
- Cut the bread (it’s better if you use a crusty, good quality, Italian-style bread) into 1-inch cubes and, ten minutes after the tomato mixture is simmering, add it to the soup.
- Cover the pan and continue cooking for about an hour, stirring frequently with a wooden spoon, until the soup is thick. If necessary add a little broth.
- Turn off the stove, let Pappa al Pomodoro stand covered for half an hour and serve with a generous sprinkle of grated Parmesan cheese. Serve Still Warm!

About Me: A couple of foodies that ravishes the food the second it’s within their grasp… and, to preserve those memories, writes about them while they are still warm on their palates and plates.

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Instructions:

Whisk eggs lightly & add salt & pepper. Throw in spring onions, carrots & red pepper. Set aside.

Heat oil & sauteed garlic till fragrant. Add shrimps.

When shrimps turn slightly pinkish, pour in eggs. Turn eggs over when eggs are almost set.

Transfer to serving plate & have your yummy Shrimp Omelette as a side dish or even as a one-dish meal!

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Yogurt with honey and fruit is a fun way to enjoy as a dessert or a simple snack with no fuss or additional cooking. It truly is one of those yum things you can make in less than 5 minutes ! I found some beautiful strawberries at the local farmers market and thought those would go perfect with yogurt for an evening snack.
On any given day I would dice the strawberries and throw in a cup of yogurt, but this time I just wanted to make something different…different from the usual. So I whipped up some cream and yogurt along with the strawberries and decided to pair it with graham crackers….a parfait so simple yet so delicious!

From the original site: Yogurt has always remained one of my favorite ingredients. What I love is the versatility in the ways you could use it.

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