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Ingrid Blackwell
Attended The Restaurant School at Walnut Hill College
Lived in Philadelphia
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Ingrid Blackwell

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Made this for my mother a few weeks back. Legs and thighs paned seared with onions. White wine pan sauce. Garlic buttered rice.
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Ingrid Blackwell

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Very different
 
Pumpkin Mac and Cheese with Kale - Foodies+ Kid Friendly Month

Ok, you can't talk about kid friendly recipes without mentioning mac and cheese!  But I'm always trying to sneak in some vegetables to boost the nutrition.  I use my own pumpkin puree that I make every autumn and put in the freezer to have throughout the year (until the next pumpkin season!).  You can use canned pumpkin or any pureed winter squash instead.  I love kale and put it in as many dishes as possible, but you could use spinach, chard, arugula (rocket), or whatever greens you like.  You can also use whatever cheese is your favorite.

This is an easy one pot meal.  No need to cook the pasta separately, just put it in with the water and milk and bring to a boil.  Can't get much easier than that!

  Pumpkin Mac and Cheese with Kale

2-2/3 cup water
½ lb. shell pasta
1 cup milk, divided
¾ cup pumpkin puree
¾ tsp cornstarch
¾ tsp dry mustard
¼ tsp salt
2 cups kale, chopped
2 cups shredded cheddar cheese

Bring water, pasta, and 2/3 cup milk to boil in a large saucepan, reduce heat to medium and stir frequently about 7 minutes.  Add pumpkin and boil 1-2 minutes, until pasta is just al dente.

Stir remaining 1/3 cup milk, cornstarch, mustard, and salt in a bowl to blend.  Pour milk mixture into pan.  Simmer 1 minute, stirring constantly. Stir in kale. Remove from heat; stir in cheese until melted.

Makes 4 servings.

#vegetarianrecipe     #pumpkinrecipes     #macandcheese  
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Thanks for the reshare +Ingrid Blackwell :)
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Testing: Lobster salad and lump crab tossed in Mayo seasoned dressing. Debating angel hair or medium shells to combine for a cold salad. Will post completed later.
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Ingrid Blackwell

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Must try this.
 
SPICY MANGO CHILI BABY BACK RIBS...We just can't resist grilling those ribs! Off and on this summer, the weather has been perfect for barbecuing and ribs are at the top of the list of meals we love to barbecue. Even though we've made some fabulous sauces in the past, we had a hankering for a chili mango sauce.

It all started while we were at the grocery store and were looking at the mangoes. We found one that was perfectly ripened (slightly soft when you give it a little squeeze). Anyway, when we got home, we started thinking about what would go well with the mango. Since we both love spicy food adding heat sounded like a great way to go. Here's what we put together. It is absolutely delicious with sweet mango flavor and gentle heat from the chili sauce. If you make this sauce, you can adjust the heat by adding more or less chili sauce or even switching to sriracha sauce. You be the judge!

Serves:                 2
Prep Time:           15 minutes
Cook Time:          45 minutes

For the rub:
1 teaspoon allspice
1 teaspoon brown sugar
1/2 teaspoon salt
3/4 teaspoon fresh ground black pepper
1 teaspoon granulated garlic

For the chili mango sauce:
1/4 cup regular chili sauce or sriracha
1 medium mango, ripe and cut in pieces
zest from 1 lime
1/2 teaspoon sriracha
1/2 teaspoon ginger
Juice from 1/2 lime

PREPARATION:
1. Remove fat from ribs and remove the membrane on the underside of the ribs by pulling it loose with a paper towel.
2. Combine all ingredients for the rub, mix thoroughly and apply evenly to the meat side of the ribs. Set in fridge for at least one hour.
3. Combine all of the sauce ingredients in a blender and blend until smooth.
4. The last hour before cooking the ribs, spoon some of the sauce on the meat side.  Do not contaminate the sauce by touching the raw meat to the sauce. Return ribs to the refrigerator. Keep the remaining sauce for dipping the ribs when you're eating them. 
5. Preheat the grill and cook on medium-low heat for 40-45 minutes. Check the ribs to make sure they don't burn on the underside. If they are starting to burn put aluminum foil under them and take them off the direct heat.

SERVING:
Separate the ribs with a sharp knife and serve with the veggie of your choice. We chose to have raw asparagus with a dipping aioli made from the spicy mango chili sauce and organic mayonnaise. About 1/4 to 1/3 mango chili sauce and the rest mayo is delicious and can be used on asparagus, broccoli or artichokes.

Bon Appetit,
Tom and Anita
#babybackribs   #ribs   #pork   #mango   #spicy   #dinner   #grilling   #barbecue   #mangochilisauce  
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Ingrid Blackwell

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Tasty
 
Today I will show you how we eat caviar at home in Latvia. Just take one look at these beautiful little canapes and you will see why these tiny bubbles of salty goodness make any table look a bit more aristocratic
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+Ingrid Blackwell thank u :)
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Ingrid Blackwell

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Crab Risotto with Green Peas and Prawn Garnish
  Here's another version of our delicious seafood risotto. This time we used king crab claw meat and added a couple of shrimp for a garnish and splash of color. It has a lot of crab meat and is very tasty and satisfying. The peas accentuate the sweetness an...
  Here's another version of our delicious seafood risotto. This time we used king crab claw meat and added a couple of shrimp for a garnish and splash of color. It has a lot of crab meat and is very tasty and satisfying. The ...
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Ingrid Blackwell

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Sweet
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Ingrid Blackwell

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Crayfish, backfin crab meat and hard boiled egg (no yolk). Minced chives and scallions, french mustard a dash of crab seasoning and dash of salt, not to much of either. Can chop the egg a bit finer instead of the rough chop I did here. ...Nice and simple.
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+Ingrid Blackwell Welcome to foodies+
Your post has been removed - don't worry, this often happens to new members.
- Before posting, please familiarize yourself with our categories (on the left) and complete your registration & consult our rules (here: http://goo.gl/7NLp1).
- Why was my post removed from Foodies+? here: http://goo.gl/Vsb5j
Looking forward to getting to know you!
-- the foodies+ team
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Ingrid Blackwell

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Great info from him and the other speakers. Really have to think on the information. 
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Ingrid Blackwell

Food Culture  - 
 
This was my recipe test..lobster salad with lump crab in shells...
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Ingrid Blackwell

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Canapés Month

From tapas to canapés! There were so many super delicious tapas recipes by so many of you last month for +Lisa Watson's tapas month, they were really fantastic to drool over! 

A big THANK YOU to everyone for participating!

Since it's still summer time (debatable in the UK) for us in the northern hemisphere, let's stick to the light bites and stuff our faces with canapés - the usual, the extravagant, the offbeat, the yummilicious - whatever you fancy!

Official tag: #foodiescanapes  

#nomadkitchencounter  
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Asparagus tips cooked in Lamb chop marinade of brandy,cilantro and Basil.
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Pure Luxury Transportation's profile photoIngrid Blackwell's profile photoDanielle Love's profile photo
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Will marinade mine 😊
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Previously
Philadelphia
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Education
  • The Restaurant School at Walnut Hill College
    BS Culinary, 2011 - 2014
  • The Restaurant School at Walnut Hill College
    AS Culinary, 1991 - 1992
  • American InterContinental University
    BS Criminal Justice, 2004 - 2005
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Female
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  • Restaurant City Debug
  • Crazy Kitchen
  • Yummy Gummy
I have tried some of the best treats from Affinity. He comes up with the most interesting flavor combinations that you just can't get enough of after you had the first bite. And now I have tried his lemon curd and was just blown away. Can looking through his website and can't wait to see what additions he makes with each season.
Public - 2 months ago
reviewed 2 months ago
Was here from day one when they opened in 06, still coming here on days off, when I off from work or just to chill. Staff is on point, food and drinks.
Public - 10 months ago
reviewed 10 months ago
3 reviews
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Public - 2 years ago
reviewed 2 years ago