I keep telling myself “I’m going to write a cookbook,” but I never start the thing. I have all these unique formats and ideas for it, but so far it has not shown its physical presence. Procrastination anyone?
Or how about destination kitchen right now! I have a couple of recipes for you, just in sync with the autumn weather. I make things with what I have on hand, and ninety percent of the time, it turns out pretty good. Jason said the other night, “This is like a restaurant.” And I think to myself, “Man, it must be nice to sit down in front of a beautiful meal already painstakingly prepared!”
I love to cook, and I love to read cookbooks. We go to Border’s, and I’ll sit and read cookbooks. People have innovative ideas when it comes to writing cookbooks. Subjects for food even include sex. Remember “la chocolat”?
O.k. here is a recipe for your dinner and a dessert to have anytime this fall. I hope you like them. And guys are fantastic cooks, so enjoy!
Sea Island Soup
2 cups Sea Island Red Peas (probably you can find some at a farmer’s market or just substitute black-eyed peas)
2 stalks organic celery (sliced thick or thin—suit your fancy)
2 organic carrots (sliced to your preference)
1 small organic onion (chopped)
¼ cup Expeller Pressed Olive Oil
Sea Salt, Black Pepper, Rubbed Sage (add the sage toward the end of cooking time) to taste!
MSG free chicken bouillon seasoning cube
I saute the veggies in the bottom of the soup pot in the Olive Oil first, adding the salt and pepper. Then I add the peas and stir for another minute or two. Add water to the top of the pot, stir, and cook. When it reaches a boil, turn down the heat and simmer for about two hours, stirring often. If you use canned beans, it will not require very much cooking time. The Sea Island Peas have this magnificent juice they make that helps to thicken the soup. Enjoy!
Honey Fried Popcorn Balls
These are lip smacking good!
2 or more cups of red, black, yellow, or white popcorn (Not micro-wave!) I use Amish popcorn!
Expeller Pressed Olive Oil
Sea Salt
1 or more cups of organic, raw honey
¼ cup of organic raw cane sugar
Pop the popcorn over high heat in a bit of oil. The larger the pot the better. When the popcorn starts popping fast, turn down the heat to medium. Shake the pan back and forth while popping the corn.
Melt the honey and sugar in a small pot over low heat, stirring continuously. When it reaches a boil, cook and stir for about 5 minutes. Remove from heat and keep stirring. Pour over the popcorn in your pot. Stir, toss, stir some more until the popcorn starts to stick together. It won’t stick completely together until it begins to cool.
This is the fun part! Take a piece of wax paper, put some handfuls of popcorn in the wax paper in your hand. Lick your fingers in between! Twist the wax paper to close it, forming a ball, and set aside to cool. Voila! You have it!
If you have some recipes you’d like to share, have at it!!! Got a recipe from your grandmother or an aunt? We invite you to share your own clickable recipe!
Image courtesy of: newwavegurly
I keep telling myself “I’m going to write a cookbook,” but I never start the thing. I have all these unique formats and ideas for it, but so far it has not shown its physical presence. Procrastination anyone?
Or how about destination kitchen right now! I have a couple of recipes for you, just in sync with the autumn weather. I make things with what I have on hand, and ninety percent of the time, it turns out pretty good. Jason said the other night, “This is like a restaurant.” And I think to myself, “Man, it must be nice to sit down in front of a beautiful meal already painstakingly prepared!”
I love to cook, and I love to read cookbooks. We go to Border’s, and I’ll sit and read cookbooks. People have innovative ideas when it comes to writing cookbooks. Subjects for food even include sex. Remember “la chocolat”?
O.k. here is a recipe for your dinner and a dessert to have anytime this fall. I hope you like them. And guys are fantastic cooks, so enjoy!
Sea Island Soup2 cups Sea Island Red Peas (probably you can find some at a farmer’s market or just substitute black-eyed peas)
2 stalks organic celery (sliced thick or thin—suit your fancy)
2 organic carrots (sliced to your preference)
1 small organic onion (chopped)
¼ cup Expeller Pressed Olive Oil
Sea Salt, Black Pepper, Rubbed Sage (add the sage toward the end of cooking time) to taste!
MSG free chicken bouillon seasoning cube
I saute the veggies in the bottom of the soup pot in the Olive Oil first, adding the salt and pepper. Then I add the peas and stir for another minute or two. Add water to the top of the pot, stir, and cook. When it reaches a boil, turn down the heat and simmer for about two hours, stirring often. If you use canned beans, it will not require very much cooking time. The Sea Island Peas have this magnificent juice they make that helps to thicken the soup. Enjoy!
Honey Fried Popcorn BallsThese are lip smacking good!
2 or more cups of red, black, yellow, or white popcorn (Not micro-wave!) I use Amish popcorn!
Expeller Pressed Olive Oil
Sea Salt
1 or more cups of organic, raw honey
¼ cup of organic raw cane sugar
Pop the popcorn over high heat in a bit of oil. The larger the pot the better. When the popcorn starts popping fast, turn down the heat to medium. Shake the pan back and forth while popping the corn.
Melt the honey and sugar in a small pot over low heat, stirring continuously. When it reaches a boil, cook and stir for about 5 minutes. Remove from heat and keep stirring. Pour over the popcorn in your pot. Stir, toss, stir some more until the popcorn starts to stick together. It won’t stick completely together until it begins to cool.
This is the fun part! Take a piece of wax paper, put some handfuls of popcorn in the wax paper in your hand. Lick your fingers in between! Twist the wax paper to close it, forming a ball, and set aside to cool. Voila! You have it!
If you have some recipes you’d like to share, have at it!!! Got a recipe from your grandmother or an aunt? We invite you to share your own clickable recipe!
Image courtesy of: newwavegurly