Join this community to post or comment

Patricia Warnon

Now in Season  - 
Mix fish molds and vegetables


 - 2-3 cod pavers

- 2 salmon steaks

- 2 to 3 crab stick

- 300 gr mold

- 1/2 red bell pepper, green bell pepper 1/2

- 1 stalk celery perpetual garden (optional)

- Chives, 2 slivers of garlic, 1 shallot

- Vegetable broth (cube)

- Cream, pepper

- Fat


 - Cook your fish in a little fat

- When it is ready, cut into chunks

- Do the same with your crab

- Cut your peppers into strips or take frozen

- Carve your chives

- Chop garlic and shallots

- Make your dice celery

- Add your vegetables you have cooked in vegetable broth

- Your herbs, garlic and shallots

- Incorporate the crab pieces and mussels (me remained before the day), mix well

- Pour the cream, salt, toss

- Adjust the seasoning

Pour mixture into small dishes to serve as an appetizer with a small green salad or fries with homemade
Indrani Sen's profile photoPatricia Warnon's profile photo
+Indrani Sen thank you very much, indeed simple but delicious
Add a comment...


Now in Season  - 

The holiday season is almost upon us and here at Foodies+, we are very excited to roll out our 3rd Foodies+ Christmas Swap!  

This Swap is NOT virtual: you bake some REAL goodies (cookies, cakes, anything), put them in a real package, mail them to another member and get a real package of yummilicious goodies baked by them!!!  
It is all in the spirit of holiday giving, fun, surprises and making new friends!  

Here is how it works:  

- You will be paired off with one other member from your country** with which you will be exchanging parcels. This will usually be a blind pairing involving a number of members, eg, A sends to B, B sends to C, C sends to A, etc.  

- You decide what type of Christmas parcel you would like to send. It could be a box of Christmas goodies, a dozen cookies, or even a mix of food and Christmas trinket.    

- We suggest a budget of US$15/10 euros but it really is up to you.  

- If you are interested, let us know by the 25th of October by telling us that you would like to participate in a comment below and giving us:
*your name
*your country (Europeans, let us know if you are happy to post anywhere in Europe)
*your email (or send your email privately to
*any dietary restrictions 



1. Everyone will be matched up by the first week of November, you will hear from Azlin about contact details, etc.

2. Only foodies+/Azlin/the person posting to you will know your postal address as once again, we would like to make it a complete surprise, “Secret Santa” style.

3. All parcels have to be mailed out by the 25th of November or earlier, to ensure that they get to the recipients in plenty of time. This is really important, you have 2 whole weeks from being matched up.

4. Take pictures of the parcel that you receive and its contents and post about it on Foodies+ in “Now in Season”. Take a look at my post from last year here:

** For this to work, we need at least 2 people in the same country. Help us find you a partner if you have a Foodies+ friend who hasn’t signed up. Tag any and all your friends when commenting!

Open to all regular Foodies+ members

++we are keeping it in country, to reduce postage costs and so there are no custom hassles. However, if you live in Europe and are happy to ship within the continent, let us know.  


+nomad dimitri +Lisa Watson +Joy Stewart +Indrani Sen +Simples Recipes (Singapore) +Sharon Lam (Singapore) +Cuisine et Cigares +Rita Dolce +Paul Binns +Steve Barkley +Tom-Anita Morgan +Brittany M +PIYALI SEKHAR MUTHA /My Tryst With Food And Travel +John Nelson +Kim Bultman +Simonetta Held +Loretta Sebastiani +Filip Kowalski +Patricia Warnon +Jim Best +Marlon Doll 
Azlin Bloor's profile photoSimonetta “A Pinch of Italy” Held's profile photoJim Best's profile photo
putting a lot of effort into it and not receiving anything must be very upsetting... I would have been upset and fuming! lol
Add a comment...

Jasmina Brozović

Now in Season  - 
Apple Crumble Pie, my way :D

Apples are in the season, and that makes perfect timing for all types of apple cakes, tarts, pies, strudels....  I made mine with maple syrup that arrived from Canada just few weeks ago :D 

For the shortcrust pastry:
220 g pastry flour
50 g sugar
pinch of salt
130 g cold butter, diced
1 egg, beaten

Make the pastry twice with the same ingredients. One ball of dough will be for the bottom of the pie and the other ball will be for the top.

In the bowl mix together flour, salt and sugar until combined. Add butter, and mix until mixture resembles coarse crumbs. Gradually stream beaten egg into the flour mixture and knead until the dough just comes together. Turn out the dough onto a clean work surface and shape into a flattened disk. One ball wrap in transparent foil and refrigerate for 25-30 minutes and the other one wrap in transparent foil and put in the freezer!

For the filling:

5-6 medium apples
1/4 cup maple syrup 
2 tsp cinnamon
10 g vanilla sugar
1 hand full of oatmeal for sprinkling 

Peel, clean and cut the apples into small cubes. Put them in a medium saucepan, pour over the maple syrup, add cinnamon and vanilla sugar. Simmer the apples over the low heat until soft.


Preheat oven to 180 °C. Butter a 26 cm round tart pan.
Roll the chilled dough on a piece of lightly floured baking paper in a 30 cm circle. Transfer the rolled dough to your tart pan and press it into the bottom and sides of the pan. Cut off excess dough and prick the bottom with a fork.  

Pour over the apple filling. Take the dough form the freezer and grate in on top of the filling. Sprinkle with oatmeal.

Bake for 20-25 minutes or until the dough becomes golden brown.

Enjoy :)

Photo by +Zvonimir Fras 

#apple   #pie   #crumble  #foodbyJZ   #applepie   #sweetthooth   #foodiesplus  
Jan Patchett's profile photoAlicia Lieck's profile photoFlavor Thusiast's profile photoDora Manton's profile photo
LOL :D +Tom-Anita Morgan Enjoy :))
Add a comment...

Marlon Doll

Now in Season  - 
Hey guys, I made Jack O Lantern stuffed peppers for Halloween. These are fun and delicious, each pepper is a healthy serving. They're great for leftovers, or for serving guests.   

Recipe 6 Servings ($9 - 1.50/Serving)
-500 Grams of Ground Beef
-1 Medium Onion (Chopped)
-2 Cloves of Garlic (Chopped)
-1 Tablespoon Paprika
-1 teaspoon of Cumin
-1 Tablespoon Chili Spice
-Salt and Pepper to Taste
-½ cup of Mushrooms
-16 Oz chopped or crushed tomatoes
-1 Cup of Water
-1 Cup of Long Grain rice
-1 tablespoon of Worcestershire 
-5 Bell Peppers (Cored)

Fry up the ground beef till browned at medium high heat, with a tablespoon of Olive Oil.. 
Remove fat, add onions.
Fry for a couple minutes, add garlic, and spices.
Add chopped mushrooms. Fry for a minute, and add chopped tomatoes with water.
Add rice, and tablespoon of Worcestershire. Cover with a lid, and turn to low till rice cooked.
Turn oven to 400 degrees. 
Prep Peppers by coring them, and cutting eyes, nose and mouth as you would a Halloween Jack O lantern.
Check on rice. Salt to taste. Add Cheese to mixture if desired.
Add filling to inside of peppers. Throw in the oven at 400 degrees, for 45 min to an hour. For the last 10 minutes, add cheese to the top of peppers and broil till melted. Watch closely. Serve and enjoy. 
Tyrone Thompson's profile photoLisa Watson's profile photoporche cooper's profile photoJedonna Senatore's profile photo
Great idea +Marlon Doll 
Add a comment...


Now in Season  - 
Here in AZ, where I live, it doesn't really feel like pumpkin season yet. But I guess it is and to that I say YAY! I love pumpkin! So, since everyone else has started sharing their pumpkin recipes (all over the web) I thought I'd share one of mine. But where to about with breakfast :)
This recipe for pumpkin pancakes actually came about because I woke up one morning craving pancakes. The kids were all asleep and I thought I'd surprise them with a pancake breakfast.  When I went to the fridge though, there was no buttermilk - sigh. So, I started digging through the cabinets and found a can of pumpkin. I didn't have a recipe for pumpkin pancakes, but being a pumpkin lover (and a Chef ;)), I made one up and it is sooooo deliiiicious (was that a pat on my own back - yep, I think it was lol)! Enjoy!

3 cups self rising flour
1/4 tsp salt
3 eggs
2 1/2 c milk
4 Tbsp butter, melted
1/2 c sugar
2 tsp pumpkin pie spice
1 can pumpkin (15 oz)
1 tsp orange zest chopped fine (optional)

1. in a large bowl, combine the flour, salt and spice
2. in a separate, small bowl, beat the eggs a little and add the milk and beat a little more
3. melt the butter in the microwave
4. pour the egg mixture into the flour and beat until combined
5. add the butter and sugar and beat
6. add the pumpkin (and orange zest if you’re using it) and beat until combined
7. pour out 2 oz portions on a griddle heated to 300 or cook on the stove- it is easier if you use a 2 oz ladle – also make sure you use butter or cooking spray on your griddle/pan because these will stick – I use cooking spray
8. the pancakes are ready to flip when the edges start to look a little dry and bubbles are rising to the surface and popping
9. butter them as they come off the heat while they’re nice and hot so the butter melts
10. we used chocolate syrup on these but they would be good with others like orange or maple 
Indrani Sen's profile photobestbitesforever's profile photo
Absolutely +Indrani Sen, pumpkin orange cake sounds delicious to me - or maybe a pumpkin bread with an orange glaze :)
Add a comment...

Patricia Warnon

Now in Season  - 
I allows me to put a second recipe, because today I made two recipes, we are a couple and my husband made great efforts, but sweet and salty it really is not in its taste even if I is always a pleasure to taste. Here's another recipe

As said in the recipe below, here the other quail recipe


 - A quail

- 2 smoked ham

- 1 pear

- Butter and oil for cooking quail

- 2 garlic chips

- 1 small onion


- 1 c.à.c chili pepper

 1/2 cup rice


- 1 liter chicken stock (cube)


 - Peel garlic and onion, finely cut

- Meanwhile melt butter and oil, das casserole

- Add your onion and garlic your

- Are your roast quail and pepper

- When the latter are golden brown

- Pour 1/2 liter of broth little by little

- Simmer gently, spice

- 15 minutes before end of cooking add your ,, halves when peeled and seeded

- After cooking, drain your quail and then surround it with your 2 smoked ham

- To keep up with kitchen string or if like me you do more with toothpick


- Put in your pan, time to heat your ham and your pears halves

- During that time you will have your rice cooked in your vegetable broth (here it was already hot cooked

having regard to the above recipe)

On a plate, place your rice in a circle, place your quail and your pear halves on the side

This is an example of presentation
Patricia Warnon's profile photoJoy Stewart's profile photo
I love the elements to this dish, +Patricia Warnon! Don't forget your foodie table manners!
Add a comment...

Passione Light

Now in Season  - 
Back to kichen!
I'm so happy to be finally at home and restart with my cuisine.
Starting with a simply salad.
Chicken, september figs, walnuts ... great taste!
Chicken salad, walnuts and figs settembrini. Light recipe
The summer has been very intense, work a lot.
Now finally back to the recipes I love.
In this September salad   the triumph of colors is accompanied by flavors
fresh and delicate.
For one person:
100g mixed salad
150 grams of chicken
4 figs
2 nuts
olive oil and salt
Few ingredients for a dish easy and fast.
Grilling the chicken, breast or thigh up to you.
  Meanwhile open and crumble nuts. Peel  in thin slices figs.
When the chicken is cooked  slice into strips.
Everything is ready for our delicious salad.
Dress with salt and two teaspoons of oil.
It 'a perfect dish to take to the office, just prepare it and season it at lunch time.

Earth, Wind & Fire - "September"
Tom-Anita Morgan's profile photoSal Wright's profile photo
that good you should give up the   ingredient
Add a comment...

Patricia Warnon

Now in Season  - 
skewer Vegetarian


  - 1 large zucchini

- 2 ears of corn

- 1 box of cherry tomatoes

- The large mushrooms

- 2 onions, pepper


  - Wash your zucchini, cherry tomatoes your

- Do not forget mushrooms

- Clean corn cobs

- Peel your onions and cut into rings

- Cut your slices zucchini

- Make sections with corn

- On skewers sticks, put your vegetables according to your taste, pepper

- In a hot pan, cook skewers

Here I've served with good steaks larded, but I confess that the idea I have been looked for in my store
Feast Happy's profile photoPatricia Warnon's profile photo
+Feast Happy Thank you and indeed delicious
Add a comment...

Patricia Warnon

Now in Season  - 
After a long absence here I am again, with a small and simple recipe

Small stuffed endive leaves


  - Endive (chicory)

- Crab stick

- mayonnaise

- Parsley, chives

- pepper


  - Cut your chicory (endive) 2

- Carefully remove the inside after moving the hard end

- In a dish and your crab crumble finely cut inside your chicory (endive)

- Add your crabs along your finely chopped herbs

- Put a little mayonnaise, pepper and mix well

- Adjust the seasoning, if necessary

- Farcisser your endive leaves (chicory) of this preparation

Small input or as an aperitif or serve with a cold dish
Elise Rogers's profile photoJoy Stewart's profile photo
Delicious! This is lovely to serve to guests, +Patricia Warnon​! :)
Add a comment...

1MANGO peeled & cut into chunks
1tablespoon FRESH GINGER
1large JALAPENO CHILI, seeded
1⁄2cup VINEGAR you need to split it into two parts
1⁄4cup RAISINS
1⁄4teaspoon CINNAMON
1⁄8teaspoon CAYANNE PEPPER(to taste)
1⁄8teaspoon NUTMEG
1⁄4teaspoon TURMERIC
1⁄2cup SUGAR (I’m using white)
1⁄2teaspoon SALT

1⁄2cup FLOUR
1⁄2teaspoon SALT
1⁄2teaspoon GROUND GINGER
1⁄4teaspoon BLACK PEPPER
1⁄2cup WATER
1tablespoon LEMON JUICE


You need a heavy based saucepan (i’d use a non-stick one if you have it.

Place ginger into mini chopper and pulse until finely minced. Add mango pieces, jalapeno, and half of the vinegar. Pulse until finely chopped, but not pureed.
Add the remaining chutney ingredients. Bring to boil, then reduce to medium heat. Stir often to prevent sticking. Cook until thickened, approx 23 minutes or less

BATTER (note you can also just do normal flour and egg and crumb like you might do if you were crumbing cutlets)

Cut chicken breasts into strips, or nugget size for the kids.
Mix flour, salt, ground ginger, black pepper, water, & lemon juice in large bowl. the thickness should be closer to a crepe mix than a pancake
in a separate bowl mix the coconut and breadcrumb.
put your strips in the batter then into the crumb mixture pressing the crumbed chicken on to a plate

HEAT THE OIL (Im use a wok because i like it but a deep fryer or saucepan is perfectly fine. To test if the oil is hot enough stick the end of a wooden spoon in there should be lots of small bubbles immediately around the end of the spoon.

Fill pan with oil to ½” depth or heat deep fryer. Heat oil.
Make sure the crumb is sticking well to the chicken
Drop into hot oil. DO NOT PUT TOO MANY PIECES in at any one time. Fry until golden & turn with tongs. Complete frying until all sides are golden.
Pick out of the oil and tap off excess oil then rest on on paper towels.
Serve with a ramekin of the mango chutney for dipping.
Faiqa Anwar's profile photoZdenka Sušec's profile photoGeeta Bhattarai's profile photomarski de jesus's profile photo
It's truly yum and easy +Andrew Grey enjoy
Add a comment...

Jasmina Brozović

Now in Season  - 
Blueberry Cheesecake

Simple cheesecake with addition of your favorite fruit! This time I used blueberries because they are in season at the moment :)


For the surface:
200 g cookies of your choice (I used Mc'Vities Digestive)
60 g of melted butter

For the cream:
350 g cottage cheese ( you can use cream cheese as well, but it will have more grease)
2 eggs divided
1 tbsp lemon juice
180 g sugar
10 g vanilla sugar

For the glaze:
200 g sour cream with 20% milk fat
60 g sugar
10 g vanilla sugar

250 g fresh blueberries


Crush the cookies in the zip bag, melt the butter and mix well. Put the cookie mixture on the bottom of the mold previously covered with baking paper. Put in the refrigerator.

For the cream, mix egg yolks with both sugars and lemon juice with electric mixer on high speed for about 15 minutes.
Mix egg whites into firm shape.
In the egg yolks mixture add cottage cheese, mix well, then add firm egg whites and mix everything until blended. Add half of the blueberries and mix them in with spatula.

Put the cream on the cookie surface and bake the cake for about 25-30 min on 180 C°.

For the glaze mix all the ingredients and add the rest of the blueberries.

When the cake is done, pour over the glaze and bake for another 10 min on the same heat.

Done cake is best served cooled over night in the refrigerator.

You can serve the cake with vanilla icing and some fresh blueberries!

Enjoy :)

photo by +Zvonimir Fras 

#foodbyJZ #cheesecake #cheesecakeday #blueberries   #foodiesplus  
Sue Aston's profile photoMary Lou Kauffman's profile photoFarrukh Usmani's profile photoAYIVOR MARK's profile photo
Thanks :D +Kay Clark 
Add a comment...

Indrani Sen

Now in Season  - 
Kacha moong daler khichuri(Rice and lentils cassarole with vegetables)
Khichdi is considered to be an easy and healthy one pot meal which is delicious and filling .Whenever one does not feel like cooking ,one can cook up this delicious filling meal.It has similarities with the Italian risotto.There are hundreds of varieties of khichdi which are prepared in various regions in India.
This is a special vegetarian variety which is cooked during the festivals ,holy ceremonies or can be a delicious meal for the has a heavenly aroma.This post is specially for Foodies+ community and  I am posting a meal for the infants and is dedicated to the lovely +Joy Stewart 

1.Split yellow Moong dal(1/2 cup)

2.Rice (1 cup)

3.Ginger (grated 1 tbsp)

4. cardamom(2 )

5.Cinnamon(1 stick)

6.Cloves (3 to 4)

7.Clarified butter or ghee (3 to 4 tbsp)

8.Turmeric powder (1/2 tsp)

9.Cumin powder(1/2 tsp)

10.Carrots(finely chopped)[ 1/4th cup]

11.potatoes[cubed 1 potato]

12 .Spinach[chopped 1 tbsp][optional]


1.Wash rice and lentils together and add to a pan with enough water to cover them. should be more than double the quantity.almost 5 cups of water for 2 cups of rice and lentils mix.
3.Add turmeric powder,salt ,a tsp of sugar,ginger,cumin powder and  add the veggies and cook for 15 to 20 minutes in slow flame till the lentils get almost dissolved and rice gets tender .
4.When the mixture gets mushy ,you can cook it till the consistency your kid likes,some kids like to eat dry,some like soupy food. a small pan add clarified butter ,and add cinnamon,cloves and cardamom and fry.Add this aromatic mixture in the khichdi and mix.
6.Garnish with coriander leaves and serve immediately.

for more tips related to the dish
#vegan   #onepotmeal   #raisingfoodies   #babyfood  
Simples Recipes's profile photoIndrani Sen's profile photoJoy Stewart's profile photoRitu Bora's profile photo
Thank you +Simples Recipes 
Add a comment...

Joy Stewart

Now in Season  - 
Sweet Potato Baby Food

The more I read about making baby food and the more I listen to the advice of mothers who have come before, I have been advised by multiple sources that baby food should be bland and smooth. Babies, many of my sources say, have very strong taste buds and will not appreciate any type of seasoning. Do not add any salt to their food and absolutely no sugar of any kind. In reading up on the subject I have learned it is advised to start your infant on solid foods no earlier than 4 months and no later than 6 months. At this early stage it is important to keep the food as simple as possible, as they will eat (or not eat) whatever you set in front of them. You can therefore expect them to enjoy such maligned foods as carrots, spinach, sweet potatoes and many other vegetables. What happens when they get older? How to entice them to continue to eat healthy with such bland presentations, particularly if they’ve inherited your foodie palate? Well, I have started to read a magical book about a stay at home foodie dad’s experience with cooking for an adventurous eater* and I have (hopefully) come up with a simple solution, at least in the case of sweet potatoes. If you’re planning to make this for an infant younger than 6 months, skip my seasoning. I your child is older than 8 months these ingredients, particularly in such small amounts, should be fine. If you decide your baby isn’t ready for seasoning, this makes a fabulous fall side, particularly for the holidays.

Sweet Potato Puree with Brown Sugar and Cinnamon

Makes approximately 6 servings

2 sweet potatoes, scrubbed 
1 Tablespoon melted butter
1 Tablespoon brown sugar
1 Teaspoon maple syrup
¼ Teaspoon cinnamon
1 tiny pinch salt

1. Preheat the oven to 375 degrees. Brush skins with melted butter and place on baking tray.
2. Bake for 40 -45 minutes, until you can easily pierce with a fork at the thickest point.
3. Remove from heat and allow to cool for about 10 minutes.
4. When potatoes are cool enough to handle. peel potatoes and pass the flesh through a food mill. If you are making this for a baby under 6 months old, you are ready to serve.
5.  To spice it up, add sugar, maple syrup, and cinnamon to melted butter in a small saucepan. Cook over low heat, stirring constantly, until sugar has melted.
6. Mix sugar/syrup mixture into potato puree and stir until smooth. Add salt, a tiny bit at a time, to taste. Remember to salt it less than you would for your own tastes. It is now ready to serve.

*If you’re interested in checking it out, the book is called Hungry Monkey by Matthew Amster-Burton

View this recipe on my blog at:
Pin it:

For more delicious recipes, visit my blog at:

Read my food posts in an app here: in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad.  Details here:

#joyouskitchenblog   #nomadkitchencounter   #raisingfoodies   #babyfood   #kidfriendly  
Joy Stewart's profile photoIndrani Sen's profile photoLove4 Dance4you's profile photo
this sounds so delicious..even I can make this now and definitely my daughter will still like it +Joy Stewart​
Add a comment...

Joy Stewart

Now in Season  - 
Foodies+ October Event: All About the Little Ones!

One of the things that makes foodies+ so special as a community is our diverse backgrounds. We are from many continents and share the cuisine of countless countries. One thing we all have in common is our passion for and love of food. It's what makes our content so exceptional and dovetails our interest into our kind and tightly knit community of conscientious commenters. We want to and have passed this passion and love along to our children, no matter how young, which is why October is officially the month to share your kid friendly and baby food recipes, as well as your experiences feeding babies and kids. I'm rather excited to be hosting it and I am greatly looking forward to reading all of your posts!

To participate, simply post your baby food or child friendly recipes or feeding experiences and add the hashtag #raisingfoodies  

All are welcome to post and I'm going to tag a few folks to get started:

+Indrani Sen​​​ +Azlin Bloor​​​ +Lisa Watson​​​ +Simples Recipes​​​ +Brittany M​​​ +Tom-Anita Morgan​​​ +Julie Diaz​​​ +maria nasir​​​ +Marlon Doll​​​ +Tom-Anita Morgan​​​ +PIYALI SEKHAR MUTHA /My Tryst With Food And Travel​​ +Kim Bultman+bestbitesforever​​

Below is Lisa's oldest, Franceso, as an adorable toddler
bestbitesforever's profile photoTom-Anita Morgan's profile photoAzlin Bloor's profile photoLisa Watson's profile photo
How fun to read about your little girls +bestbitesforever I bet they're adorable!
Add a comment...

Patricia Warnon

Now in Season  - 
Vol au vent


 - 4 chicken breasts

- 300 to 350 g mushrooms

- 5 louse bites vol au vent

- 50 g butter

- 50 g flour

- 1/2 to 1 liter of broth (1 cube by 1/2 liter of water)

- Pepper


 - Cut your chicken breasts into pieces not too big but not make crumbs

- In a saucepan, melt the butter, sauté your chicken diced pepper

- Add your sliced ​​fresh mushrooms or frozen (like I did), a little butter

- Cook on low heat

- Meanwhile, heat 1 liter of water insert 2 cubes chicken stock

- When the cubes are slurried take some louchettes and pour into a bowl

- Dilute in it a little flour, pour it back into your stock remains without stopping to mix well

only by making lumps

-small by little insert in your chicken-mushroom (you will not have lost sight)

- Stir well and season

- In your preheated oven, leave your bites 5 to 6 minutes

Fill it with this beautiful garnish. I've served with rice but you can think of

home fries

I had a hit with little girls and my husband, for once no cream
bestbitesforever's profile photoPatricia Warnon's profile photo
+bestbitesforever thank you a lot
Add a comment...

Paul Binns

Now in Season  - 
Italian Roma Beans

 Italian Roma beans are a flat wide green bean that I have grown up with and is always in my mother’s house or in my own. The do not different much from regular green beans, however are just much wider and flatter. My family has always served them as a typical side dish with meats and pastas. The taste is so good and the time it takes to make them is very easy. Just add a little olive oil and fresh garlic, sauté, and serve. Viola!, a simple and yet very delicious side dish you can serve with any meal. This will quickly become your go-to way of cooking green beans and hopefully you give Roma beans a try.
1/2 - 1 lb Roma Beans
Olive Oil
1 lg clove garlic

1. Make sure you pick and snap both ends of the fresh Roma  beans

2. Rinse and place in a pot just covered enough with water.

3. Simmer on high heat for about 30 minutes or longer until just tender

4. Remove from water. In same pot drizzle about a  1/3 cup olive oil.

5. Toss in about a full large clove of diced garlic. Toss the beans in the oil and garlic.

6. Simmer on low for about 15 minutes until fragrant and even more tender.

(Hint: continue to watch so not to burn the garlic)

Prep Time: 10 minutes
Cook Time: 45-60  minutes
Serves: 2-4


NEW: Read my food posts in an app here: in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad. Details here:

#greenbeans   #romanobeans  
Lisa Watson's profile photoPaul Binns's profile photoCedrick Niles's profile photo
Thanks +Joy Stewart +Lisa Watson 
Add a comment...

Patricia Warnon

Now in Season  - 
Larded small quail nest on rice and peppers

Here I made two exceptionally different recipes, while we are a couple,

but tastes and colors that it does not discuss wink2


- A quail

- 2 smoked ham

- 1/2 red pepper, half a green, a yellow half

- Butter and oil for cooking quail

- 2 garlic chips

- 1 small onion

- 1 c.à.c chili pepper

- 1 box of tomato puree

- 1/2 cup rice

- 1 liter chicken stock (cube)


 - Peel garlic and onion, finely cut

- Cut your peppers and remove the seeds 2

- Make strips with peppers 1/2

- Meanwhile melt butter and oil, das casserole

- Add your onion and garlic your

- Are your roast quail and pepper

- When the latter are golden brown

- Put your peppers and pour 1/2 liter of broth little by little

- Simmer gently, spice

- After cooking, drain and then surround it with your 2 smoked ham

- To keep up with kitchen string or if like me you do more with toothpick

- Put in your pan, time to heat your ham

- Do not forget the other part of the hot broth, cook your rice

It has developed this recipe in this way on a plate have rice by making a small

fountain in it pour your sauce and peppers place your larded quail smoked ham on top
Lisa Watson's profile photoAsha Ali Swaleh's profile photo
Looks good wish I had that on my plate 
Add a comment...

Catherine Russi

Now in Season  - 
Hello everybody! My holiday has finished, and  I came back to work . My garden has a plenty of hot peppers and my first recipe, after the  long vacation, could be useful for people who love hot chili peppers and the heat of spicy food.

Wash and dry the hot peppers
Remove the stem and cut the chilies in half. 
Put the chilies in the oven at 60 ° C for about 1 hour to remove the major part of the water .
Then put the chilies in the sun, in a well ventilated and dry place for  2-3 days or until the hot peppers are completely dried. Remember to change the paper towel  from time to time.
When the chilies are dry, grind them  into powder with  a meat mincer.  You could also crush dried chilies with a blender.
Wash and dry the hot peppers
Remove the stem and ut the chilies in half lengthwise, or in four depending of their size.
Take a large bowl , put  a layer of coarse salt on the bottom, cover with the hot peppers. Sprinkle with coarse salt and place another layer of hot peppers,  repeat for three or four layers of hot peppers
Cover the bowl with a plastic wrap and top with something heavy  so the excess water will  go out more quickly. Occasionally remove the water on the bottom of the bowl.
After 3 day,  take the peppers and remove the  excess of salt from the surface using a soft toothbrush.
Take a sterilized glass jar,  put some hot pepper slices inside and cover with extra virgin olive oil. The amount depends on how much you want the oil hot and spicy. For example, we have infused one Trinidad Moruga Scorpion red pepper   in 1 cc of extra virgin olive oil.
Keep the jar in a dark, cool and dry place.
Wait at least 3-4 weeks before you open the jar and  savour the oil.
Recipe and pictures
Abigail Labhart's profile photoJean Claybrook's profile photoSonja Morley's profile photoporche cooper's profile photo
Add a comment...

Marlon Doll

Now in Season  - 
Hey guys, I made  Beet Chips, as part of my Bachelor on a Budget series! A super cheap, nutritious, and tasty snack.

3 Beets (Peeled and thinly Sliced)
1 Tablespoon of Olive Oil
Salt and Pepper to Taste

Wash, peel, and thinly slice Beets to 1/4 inch of size. If you have it, use a mandolin, or your sharpest knife. Add sliced beets to bowl, add Olive Oil, salt and pepper and mix everything around to make sure it's well coated. Use your hands if necessary for bright pink hands.

Spread the beets on a baking sheet, with Wax Paper and cook for 25 minutes, at 350 degrees, or till fully cooked and darkened. Let cool on wire rack or paper towel.

Can serve with Yoghurt dip or top with Macedonian feta. 

Alternatively, you can put the beets on the BBQ on medium high heat. Flip once. Watch closely that these don't burn . Should take 10-15 minutes.
SABRE CORE's profile photoRichard Watson's profile photoPat Collins's profile photoSelina Chung's profile photo
This is a simple, quick, healthy and tasty snack. Very nice.
Add a comment...

Paul Binns

Now in Season  - 
Momma's Macaroni Salad

What says summer better than an old fashioned BBQ? Right! You gather together with friends or family. Everyone prepares something. There is the chicken, burgers or dogs on the grill, the potato salad, the fries and the brews, but what about the favorite standby of macaroni salad? Who is going to make it this year? Is it mom with her amazing yet so simple recipe or your best friend? How about you this time! Well here is a simple yet delicious recipe that is actually my mother’s. She has always made this. So easy and so delicious that once you get the hang of it, it becomes second nature. This macaroni salad will definitely become your go to dish for summer gatherings and picnics. Please enjoy my Momma’s Macaroni Salad.


1 cup uncooked macaroni pasta
1 hardboiled egg
4 small sweet pickles
1 tomato
splash of red wine vinegar
1/2 cup miracle whip
1 tbs yellow mustard
dash of paprika

1.       Cook macaroni as directed and rinse under cold water

2.       Boil egg and dice up

3.       Dice tomato and pickle up into small chunks

4.       In a large bowl combine macaroni, egg, pickle and tomato

5.       Mix in the miracle whip, yellow mustard, and salt and pepper to taste.

6.       Dash some paprika on top for looks.

Simple, delicious, and will definitely become your macaroni salad favorite. Enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4


NEW: Read my food posts in an app here: in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad. Details here:

Lisa Watson's profile photoDEANNA Sofia Gordinier's profile photoQueenie Thompson's profile photo
It's nice to just stay at home sometimes +Paul Binns and do exactly what you want to do!  We've had a good one....went to the beach in Tuscany for 2 weeks and spent a week in the mountains in France near where I live. Kids start school again next week, so gearing up for that now.
Add a comment...