Category Archives: Reblogged from….

For posts that are reblogged from other sources

Just have to share this duck recipe!

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I love duck breasts–it’s a great way to have duck when you are trying to do single-serving cooking since the breasts are readily available frozen from the supermarket. There are some in my freezer now, and one of my favorite citrus fruits is a lovely blood orange.

I was just perusing the WordPress and my FaceBook updates and saw this recipe for “Duck and Orange Salad with Duck Crackling”  from Mrs Portly’s Kitchen.  The pictures came very close to having me drooling all over by keyboard–such perfectly cooked duck and that jewel-like blood orange gel!

I’ve never tried cooking duck breasts without the skin–but that would make it much simpler than searing them with the skin on but this looks like it would be well worth every bit of effort. And the crackling–yum!

I think I saw blood oranges at The Fresh Market last time I was there!

Basics: Chicken Stock

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Some wise advice for making chicken stock.

Mrs Portly's Kitchen

When I first launched this ‘basics’ series I asked for suggestions from readers. Quite a few people asked how to make stock. I must admit I’ve been postponing a response as it’s a thorny subject.

If you’d like to know how to make a restaurant-standard demi-glace, or a bone broth that’s simmered for 24 hours, you’ve come to the wrong place. I don’t have the patience for the first or the inclination for the second.

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4 Ways to protect ourselves from arsenic in rice — YayYay’s Kitchen

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Arsenic in rice–Four ways to protect ourselves and our families

via 4 Ways to protect ourselves from arsenic in rice — YayYay’s Kitchen

Cabbage steaks

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As a fan of cabbage in many forms other than coleslaw, I was delighted to find this recipe on Avocado Pesto for Vegan Cabbage Steaks with Tahini sauce. Try it–you’ll have a very pleasant surprise.

Addendum:  In reviewing my notes I realize I used only 2 teaspoons of mustard rather than 2 tablespoons  called for in the recipe. The dijon mustard that I have is REALLY potent. I think with 2 tablespoons that would have been the only flavor you’d get.

Parmesan, Chive and Truffle Madeleines and a Paris Snapshot

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Despite Paris being so close to London – three hours on the Eurostar – we had never been with big A and little Z. Mr B and I had been on numerous occasions in the past both for work and…

Source: Parmesan, Chive and Truffle Madeleines and a Paris Snapshot

Because the scale never lies: Farro and Legumes Soup

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I share those after-holiday feelings. I only discovered farro but considering how much I love legumes this looks just wonderful.

Flora's Table

Farro and legume soup Farro and legume soup

4 Servings

Hello everyone!

The Holiday season is behind us but our Christmas tree is still up and some of Santa’s presents (unwrapped) are still laying under the tree – mostly because they are so ugly I’m not quite sure what to do with them! 😜

Anyway, this year Santa decided to surprise me with something totally unexpected. Something you cannot really unwrap but you can see, feel and touch, something that makes your clothes feel tighter and tighter as the day goes by.

A magical gift? Not really! I’m rather talking about 5 pounds of sneaky and vicious fat spread out all over my body!

With my parents over for Christmas, I wholeheartedly embraced the holiday spirit by practically eating non-stop and using any excuse that came to mind to ask Stefano to pop a bottle of bubbly. Considering that my body is not exactly in its twenties and my metabolism gets slower as we speak…

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#LovePulses and take the pledge

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Another informative post on an underutilized and versatile food source. Even if you don’t wish to take the pledge, please read! Look at the nutrition data. If you cook your own, the preparation  may take planning and time but it’s not labor intensive. Canned beans are an option to help use this food group.

one taste at a time

The 68th UN General Assembly declared 2016 the year of Pulses, which are the edible seeds of plants in the legume family. The United Nations Food and Agriculture Organization (FAO) officially recognizes 11 specific types of pulses, but they can generally be encompassed in 4 groups: dry peas, beans, lentils, and chickpeas.

Referred to as “nutritious seeds for a sustainable future,” these superfoods pack an impressive nutritional punch. Not only are they loaded with protein, fiber, iron, potassium, folate, and antioxidants, but they’re also cholesterol, sodium, and gluten-free.

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