Happy National Vanilla Pudding Day! I researched (in a non-academic, google-y way) origins of this holiday, but came up blank. Id switch to rigorous, academic investigative mode, but I fear losi...
I had every intention of crafting and posting a blog entry yesterday, but I found myself in full-blown grumpy-pants mode by mid-morning and it stuck for much of the day. The reason (for the gr...
I hope everyone had a lovely Mothers Day yesterday! Mine was terrific. I spoke with my Mom & Dad, played with Nick, went for a walk in the woods with Nick and Kevin, read a brain candy book, loll...
Ive been promising to share photos and a description of how to make your own quinoa flour with plain quinoa seeds, and now (at last!) I can cross it off of the to-do list. I *LOVE* baking with q...
And so another food obsession begins: this time, it’s freekeh.Freekeh (pronounced FREE-kah) is an ancient grain that is typically made with durum wheat that has been harvested while still green (not ...
I typically feel guilty when my blog post is more of a short recipe share, but such postings often end up being more popular than the verbose treatises I agonize over for hours. Hmm, I sense a learni...
I followed through on my promise to myself in yesterday’s post and have set about on a full-fledged cleaning tear. The pantry and refrigerator are scoured to their bright and shiny sheen of yor...
Greetings, all!My posts have been sporadic these past months, to say the least. Mea culpa, friends. Ive been in masochistic recipe development- and cookbook writing- mode, replete with piggy-ba...
Shhh. This banana bread is made with quinoa flour.Im happy to let you in on the secret, but it is hush-hush at our household. My lovely husband Kevin is all for whole wheat flour (in moderation) and ...
Im back from a whirlwind of a trip to New York City to attend the annualconference for the International Association ofCulinary Professionals. This years theme was The Fashionof Food and upon leaving...
Aspromised, here is the grain salad I mentioned in yesterdays post: an easybrown rice salad.I love rice salads, in large part thanks to my mother who has several in her repertoire. The cooked grains ...
I would not have guessed that I would be longing for a bowl of soup today; the temperature has been pushing 90 since the weekend and the humidity has been Texas with a capital T.But the wind was gust...
Therain is gone, the sun is out, and spring is here in all of its blooming glory. I’vetaken my laptop outside to work on some editing, but it’s time to take a breakand think about dinner. Kevin...
Ready for an introduction to your new favorite go-to recipe?Meet koshari. Koshari is to Egyptians what chili is to Americans. Made of lentils, rice, tomato sauce and a kick of spice, it is a fast-foo...
Merry Christmas everyone! To commemorate the day in delicious style, I offer you my latest cookie creation, an Indian-inspired thumbprint cookie.I developed this cookie for a recipe contest, bu...
Martine, my wonderful publicist at Robert Rose books, sent me great news the other day: one of my favorite recipes from my Piece of Cake book is featured on Oprah.com! Yippee whahoo! Heres the link: ...
Pin ItIn my roasted pumpkin seeds post the other day, I mentioned that these golden-blond beauties can be used for countless enlightened uses beyond straight-up snacking.The key to creative usage is ...
Thank you, so much, all of you for entering to win!I will be doing more giveaways shortly, so stay tuned for more freebies in the near future (in plenty of time for the holidays). The winners have be...
Good morning, everyone! How about beginning the day with a giveaway, specifically three copies of my new book, Piece of Cake!The entry period runs from now (October 27th, 2011) until midnight CST on ...
I love roasted pumpkin seeds. Its more than the toasty flavor and crunch; its the feeling that Im getting something for free.Yet for years, my roasted seeds fell flat, despite painstakingly separatin...
Like my recipe today, this post is quick and easy. I spent a few hours this morning finishing up Nicks Halloween costume. On a scale of 1-10 on craftiness, I am about a 2.5, but I nevertheless f...
“Mommy,why are you eating brown noodles and marshmallows?! With LEAVES?!” Iinsist it is actually Japanese soba and tofu (your cousins Kenji and Hugh loveboth), bright, earthy kale, chopped and briefl...
A batch of homemade drop cookies may not sound particularly Halloween-esque. Yes, Ive given these beauties an ample dose of fall flavor in the forms of cinnamon and cranberries, but I havent fashione...
I am guilty of overlooking the obvious here at enlightened cooking. For example, dinner. Ill spend my days dreaming of and testing recipes that I think will be fun and exciting for a new post and for...
I am giddy with excitement over my new recipe: Roasted Carrot Hummus!My intent was to develop a number of recipes this week that were Halloween-y, yet healthy. All things orange and black came to min...
Its a relaxed, blissful weekend here at enlightened cooking. After spending last weekend on the road, it felt especially satisfying to just "be" this weekend: sleeping in (thats about 7:15, w...
TGIF, everyone! I hope it is as gorgeous where you are as it is here in Texas.I wasnt sure if I would have time to post today due to my work schedule (combined with staying up too late last night wat...
Whether you use quinoa frequently, or have a bag of the stuff gathering dust in your cupboard, then this recipe is for you. Despite the persistently warm (hot!) weather, I have been itching to ...
Good morning everyone!Ive been remiss in posting anything very seasonal, particularly baked goods, largely due to the persisting 90+ degree heat. Its challenging to wax poetic about cozy cookies, cak...
Nick, Kevin and I went to the Texas State Fair this weekend in Dallas, a first-time experience for all of us. My favorite part was the petting zoo (especially the Scottish Highlands cattle--perhaps t...
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