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Instant Pot Middle Eastern Lentils With Rice, Leeks, and Spinach recipe via Epicurious [Food]

June 6th, 2020 Comments off
Instant Pot Middle Eastern Lentils With Rice, Leeks, and Spinach recipe via Epicurious
Based on a Middle Eastern mujaddara, a homey mix of spiced simmered lentils and rice, this easy, meatless dish is rich with allspice, cinnamon, and sweet browned leeks. The handful of baby spinach stirred in toward the end turns it into a one-pot meal, and adds a bit of welcome color, too. If you don’t have leeks, use an onion or two instead.
Read Instant Pot Middle Eastern Lentils With Rice, Leeks, and Spinach recipe via Epicurious




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The Chicken Curry That Put My Broken Family Back Together Again via Food52

June 1st, 2020 Comments off

My strongest childhood memories are not from my own childhood. They belong to my father. I think of them often—children picking mangoes straight off the tree, chickens running free around the house, men measuring their wealth by the cows they own, and a village taking care of its many, many children—but I think of them most when I braise chicken in curry.

The chicken curry itself is a recipe passed down by my father. Each time he’d prepare it, and we’d sit down to eat as a family, the stories would flow. It became how we understood where he came from: not just through his stories, but in the ritual of eating in the same traditions.

 

660 Curries

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Historical Cooking Books – 55 in a series – Three meals a day. Recipe review by Jessie M. Read

May 31st, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 55 in a series – Three meals a day. Recipe review by Jessie M. Read

Historical Cooking Books - 55 in a series - Three meals a day. Recipe review by Jessie M. Read

Historical Cooking Books - 55 in a series - Three meals a day. Recipe review by Jessie M. Read

Available in PDF, Text, JPG formats, and more

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Topics Cooking
Publisher Toronto, s.n.
Collection queens_universitytoronto
Digitizing sponsor Queen’s University – University of Toronto Libraries
Contributor Queen’s University Library, W.D. Jordan Special Collections and Music Library
Language English


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Curried Tomato Tortellini Soup via 101 Cookbooks [Food]

May 29th, 2020 Comments off
Another recipe to try out and, perhaps, add to our Recipes in Rotation. With all this home cooking over the last (nearly) 3 months, adding new flavors to the menu is important. — Douglas
 
It’s a fortifying lentil and tomato-based stew, dotted with plump, tender dumplings, spiked with a range of spices, and boosted with plenty of spinach. It’s so delicious, and simple, week-night friendly, and great for leftovers. Also, no shame in using frozen spinach, here. It cuts the already minimal prep time here down to near nothing. Enjoy!
Read Curried Tomato Tortellini Soup via 101 Cookbooks


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17 Porridge Recipes to Make While Hibernating This Winter via Greatist [Food]

May 25th, 2020 Comments off
17 Porridge Recipes to Make While Hibernating This Winter via Greatist
Breakfast ruts happen to the best of us. But what do we do when we’re sick of oatmeal but still craving something comforting? That’s where porridge comes in. Typically made with finer grains, porridge provides the best of oatmeal but has serious range when it comes to flavor. These 17 healthy porridge recipes will keep you warm, full, and anything but bored.

Historical Cooking Books – 54 in a series – Purity Flour Cookbook (1917)

May 24th, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!
Historical Cooking Books – 54 in a series – Purity Flour Cookbook (1917)

Historical Cooking Books - 54 in a series - Purity Flour Cookbook (1917)

Historical Cooking Books - 54 in a series - Purity Flour Cookbook (1917)

Historical Cooking Books - 54 in a series - Purity Flour Cookbook (1917)

Available in PDF, Text, JPG formats, and more

 

FOREWORD

IN issuing the PURITY FLOUR COOK BOOK we feel that we are filling an
increasingly felt need among modern housekeepers for a cook book containmg
authoritative and tried knowledge on problems of the household, and more
particularly the kitchen.

Neither time nor expense have been spared during the two years it has
taken to prepare the PURITY FLOUR COOK BOOK, which contains between
its covers, in easily and quickly appreciated language, the very latest and best information on the subject of cookery in all its branches.

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One-Pot Chicken Garlic Parmesan Pasta via Instagram

May 22nd, 2020 Comments off

Historical Cooking Books – 53 in a series – Good plain cookery (1882) by Mary Hooper

May 17th, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 53 in a series – Good plain cookery (1882) by Mary Hooper

Historical Cooking Books - 53 in a series - Good plain cookery (1882) by Mary Hooper

Historical Cooking Books - 53 in a series - Good plain cookery (1882) by Mary Hooper

Available in PDF, Text, JPG formats, and more

” Know on thyself thy genius must depend.
All books of cookery, all helps of art.
All critic learning, all commenting notes,
Are vain, if, void of genius, thou wouldst cook ! “

These words of an old writer are as true now as they ever were. “Then,” somebody will be sure to say, ” it is of no use my trying to be a cook, for I have no genius for it.” To quote so great an authority as the late Charles Dickens, ” Genius is nothing more nor less than a vast capacity for taking trouble.” Anybody, therefore, who has this capacity, and who possesses patience and perseverance, can be a good cook. It is clear that these gifts cannot be attained by the study of cookery books, and it is as useless to expect to prepare food properly without practice, as it is to expect to paint a picture without years of careful study. Cookery may be one of the secondary arts, but an art it is, and demands not only, as we have said, exercise of the high moral gifts of patience and perseverance, but of every faculty of the mind. No stupid person can ever be a good cook. Real proficiency in the art can only be attained by one who possesses powers of observation and comparison. A critical faculty of taste is absolutely necessary for a good cook.

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Topics cbk
Publisher   Ward, Lock, 1882
Collection   europeanlibraries
Digitizing sponsor   Google
Book from the collections of   Oxford University
Language   English



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Oldenburg Apple 1919 – Vintage Botanical Print and More From Douglas E. Welch Design and Photography [For Sale]

May 15th, 2020 Comments off

Afternoon Coffee Break via Instagram

May 12th, 2020 Comments off

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Afternoon Coffee Break

Afternoon Coffee Break

Time to Recharge after a couple of hours at the computer. Espresso and Biskoff cookies always hit the spot.

From my Instagram Feed


Brew: Better Coffee at Home: Better Coffee at Home

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* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!