a new nothing with a speckled handle

this one is a definite do-try recipe.  i got it from my friend, jen, who has a fabulous cooking blog of her own.  i've changed her recipe around just a smidgen to fit my tastes.  if you love thai food (which i do), if you love spicy, sweet, nuts, coconuts, than you will love this.  it's nice to find a massaman that compares to my favorite at bangkok grill in orem, ut.  move over cafe rio--when i visit utah, i visit bangkok grill (and el azteca for their to.die.for tamales).  but now i can make it from the comforts of my kansas city home.  thanks, jen.  (she also has a tamale recipe on her blog which i MUST try.  who knows--maybe i won't need el azteca any more!) Massaman Curry  1/4 onion, cut into pieces 1/2 lb chicken breast, sliced thinly  (i used about 5 chicken tenders.) 3 Tbsp unsalted cashews 8 small yukon gold potatoes, peeled, scored and cut into chunks (scoring is the best word to describe it--drag a fork down the length of it.  it's the way bangkok grill

i got this recipe from a friend.  it's actually a new york times recipe , so you really can't go wrong.  i love lentils.  i love soup.  and i love the winter.  so, the perfect winter soup.  enjoy with a warm piece of crusty buttered toast. Red Lentil Soup With Lemon 3 tablespoons olive oil, more for drizzling 1 large onion, chopped 2 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon ground cumin 1/4 teaspoon kosher salt, more to taste 1/4 teaspoon ground black pepper Pinch of ground chili powder or cayenne, more to taste 1 quart chicken or vegetable broth 1 cup red lentils 3 large carrots, peeled and diced (increased the amount of carrots from original recipe.) Juice of 1/2 lemon, more to taste 3 tablespoons chopped fresh cilantro. 1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté

childhood vacations at newport beach day trips to balboa island eating lots of frozen bananas smothered in nuts 20+ years later my take on this favorite treat in a different form (and thanks to ma and pa for introducing me to almond milk) almond milk 1 banana ice blender blend it up pour in glass take a sip remember the beach (especially when it's 40 degrees outside)

i've been searching high and low for the perfect pancake recipe.  one that was healthy.  one that was versatile...add some blueberries, banana, pumpkin...whatever your mood desired that particular day.  one that i could whip up in a snap.  i've found it.  well, actually my friend, emily, found it and introduced me to it and its home .  i know i'll definitely be going back to visit goodlifeeats.com for some more tasty treats. and by the way, this recipe makes A LOT.  it'll be the perfect amount to store in the freezer and whip up for a quick AND healthy pancake dinner. Ingredients: For the mix: • 9 cups whole wheat flour • 2 1/2 cups barley flour • 2 1/2 cups oat flour • 2 1/2 cups brown rice flour • 2 cups rye flour • 2 1/2 cups cold milled flax • 4 cups powdered milk • 3 teaspoons salt • 1 cup baking powder For the pancakes: • 1 cup + 1 tablespoon mix • 1 egg, beaten • 2 tablespoons butter, melted • 1/4 cup sugar, honey, or agave • 1/2 to 2/3

made this recipe a few weeks ago.  it's a definite keeper.  the perfect fall apple cake.  1 cup sugar  1/4 cup butter 1 egg 2 un-peeled shredded apples 1 cup flour 1 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 salt 1/2 cup chopped walnuts or pecans (optional) Pre-heat oven to 350 degrees.  In a medium bowl cream together butter & sugar.  Add egg & beat well.  Add shredded apples & mix well.  Stir in dry ingredients & mix until just combined.  Stir in nuts.  Pour into a greased 9x9 pan & bake for 40-50 minutes.  Serve with caramel spice sauce & whipped cream. **double recipe for 9x13 pan & bake for 45-60 minutes. Caramel Spice Sauce: 1 stick butter 1 1/2 cup sugar (I would substitute for brown sugar for a more intense caramel flavor.) 3/4 cup evaporated milk 1 1/2 tsp vanilla 1/8 tsp. nutmeg In a small sauce pan on medium heat, melt together butter, sugar & milk  for 10-15 minutes (do not boil).  Stir frequently.  Add vanilla & nutmeg.