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BITE : spiriting the senses by language of food: Finishing shot: Roasted pork tenderloin with root veg and fingerling potato
http://bitespirit.blogspot.com/2012/03/finishing-shot-roasted-pork-tenderloin.html
BITE : spiriting the senses by language of food. Toward joy, passion, and love; to be remembered in the heart and mouth forever. Playing with my food. View my complete profile. Friday, March 2, 2012. Finishing shot: Roasted pork tenderloin with root veg and fingerling potato. Roasted pork loin with white wine pan sauce. Herbed organic fingerling potatoes, roasted celery root and radish. Playing with my food. Food, Cooking, finishing shots. April 25, 2012 at 12:19 PM. Subscribe to: Post Comments (Atom).
bitespirit.blogspot.com
BITE : spiriting the senses by language of food: 02/01/2012 - 03/01/2012
http://bitespirit.blogspot.com/2012_02_01_archive.html
BITE : spiriting the senses by language of food. Toward joy, passion, and love; to be remembered in the heart and mouth forever. Playing with my food. View my complete profile. Monday, February 13, 2012. Food for thought: Mastering the Shirataki noodle. When it comes to Shirataki noodles, there are two types of folks (typically). Those who have had them, and those who havent. Most who fall in the former category will exclaim: Oh gross! They taste like ass! Thats where I come in. Playing with my food.
bitespirit.blogspot.com
BITE : spiriting the senses by language of food: 05/01/2012 - 06/01/2012
http://bitespirit.blogspot.com/2012_05_01_archive.html
BITE : spiriting the senses by language of food. Toward joy, passion, and love; to be remembered in the heart and mouth forever. Playing with my food. View my complete profile. Friday, May 11, 2012. Low fat carb free chicken cabbage rolls. I have to confess.I have never made cabbage rolls before. And, oh my gosh. After this.I will be making them a lot more. I'm used to making roulades, sushi, lumpia, spring rolls.but wrapping something in cabbage? When I am not dieting? 2 pounds ground chicken. One round...
bitespirit.blogspot.com
BITE : spiriting the senses by language of food: Blood orange vinaigrette
http://bitespirit.blogspot.com/2012/01/blood-orange-vinaigrette.html
BITE : spiriting the senses by language of food. Toward joy, passion, and love; to be remembered in the heart and mouth forever. Playing with my food. View my complete profile. Tuesday, January 31, 2012. This dressing gets it's sweetness from balsamic vinegar and juice from a blood orange. No sugar needed! It gains an amazing creaminess when shaken and emulsified with a good organic olive oil. It's super simple, easy, oh so yummy, and healthy! Grab a jar, and pour in:. 1/2 cup olive oil. Food for thought...
bitespirit.blogspot.com
BITE : spiriting the senses by language of food: Ratatouille with spinach
http://bitespirit.blogspot.com/2012/01/ratatouille-with-spinach.html
BITE : spiriting the senses by language of food. Toward joy, passion, and love; to be remembered in the heart and mouth forever. Playing with my food. View my complete profile. Tuesday, January 10, 2012. This dish screams comfort to me. It's fast, healthy, and most importantly, delicious. Most ratatouille uses eggplant, summer squash (zucchini or thin skinned squash), onion, and root veg. For this recipe, I subbed out the squash for spinach because.well, I didn't have squash. But hey! Who makes the rules?
bitespirit.blogspot.com
BITE : spiriting the senses by language of food: 01/01/2012 - 02/01/2012
http://bitespirit.blogspot.com/2012_01_01_archive.html
BITE : spiriting the senses by language of food. Toward joy, passion, and love; to be remembered in the heart and mouth forever. Playing with my food. View my complete profile. Tuesday, January 31, 2012. Basic roasted cornish hen. This rub will make your bird have it all: color, flavor, and crispy skin. It works wonders on a hen or whole chicken. The below rub should be enough for 3 hens, or one whole fryer chicken. If baking a fryer, add 15 minutes to the baking time. 1/8 cup kosher salt. This resting p...
bitespirit.blogspot.com
BITE : spiriting the senses by language of food: Creamy stirred potatoes with spinach
http://bitespirit.blogspot.com/2012/02/creamy-stirred-potatoes.html
BITE : spiriting the senses by language of food. Toward joy, passion, and love; to be remembered in the heart and mouth forever. Playing with my food. View my complete profile. Monday, February 13, 2012. Creamy stirred potatoes with spinach. 3 - 4 cups of potatoes diced into big chunks. I like purple potatoes for this, but any high starch potato will do, like a russet or Yukon gold. 2 - 3 tbs butter. 1/4 cup of plain yogurt (I eyeball. We will know once we stir if we need more.). Playing with my food.
bitespirit.blogspot.com
BITE : spiriting the senses by language of food: Gluten free meatloaf muffins with blood orange balsamic ketchup
http://bitespirit.blogspot.com/2012/01/gluten-free-meatloaf-muffins-with-blood.html
BITE : spiriting the senses by language of food. Toward joy, passion, and love; to be remembered in the heart and mouth forever. Playing with my food. View my complete profile. Tuesday, January 10, 2012. Gluten free meatloaf muffins with blood orange balsamic ketchup. Nothing says lovin' like a muffin made outta meat. Ok, they are more like large meatballs - but the trick is the cooking vessel: a standard muffin tin. No more hour plus waits for meatloaf! To the beef, I add:. Now comes the fun part - use ...
bitespirit.blogspot.com
BITE : spiriting the senses by language of food: 03/01/2012 - 04/01/2012
http://bitespirit.blogspot.com/2012_03_01_archive.html
BITE : spiriting the senses by language of food. Toward joy, passion, and love; to be remembered in the heart and mouth forever. Playing with my food. View my complete profile. Friday, March 2, 2012. Finishing shot: Roasted pork tenderloin with root veg and fingerling potato. Roasted pork loin with white wine pan sauce. Herbed organic fingerling potatoes, roasted celery root and radish. Playing with my food. Links to this post. Food, Cooking, finishing shots. Flour (omit for gluten-free). About an hour a...
