Healthy Italian Cooking at Home

Category Archives: cherries

Unlike traditional canned jam, these preserves do not require long days of preparation, exact cooking times (or any cooking at all sometimes), sterilizing jars and hours of your time.

All that’s needed is fresh ripe fruit, clean jars or containers that can go in the freezer, sugar and pectin to help the jam set. Since freezer jams use much less sugar and often are uncooked, they look and taste more like fresh ripe fruit than conventional jam. They’re versatile, too. Enjoy them on toast for breakfast, of course, but they’re also delicious spooned over yogurt or ice cream for dessert or stirred into a sauce for a roasted pork loin or chicken.

There are only a few things to keep in mind before starting in order to get the best-tasting results:

Since the fruit will not be cooked, make sure it is perfectly ripe—the jam is only going to be as good as the fruit used. Also make sure to use the right kind of pectin; otherwise the jam won’t set.

All fruit contains pectin, some more than others, and it is the combination of the fruit’s natural pectin and acid along with added sugar that causes jam to set after it has been cooked to a temperature of 220°F. Because freezer jams aren’t cooked and use less sugar, the fruit’s natural pectin needs to be boosted with commercial pectin, which is available in most supermarkets.

There are two main types of commercial pectin: regular pectin, which needs to be boiled with the sugar and water in order to set (jell) and “no cook” pectin that is designed specifically for uncooked freezer jams. Pectin is available in powder and liquid form.

Types of Pectin

Below are two of the well known brands of pectin. There are other brands depending on where you live. Be sure to use a pectin (the package will tell you) that is made for freezer jams.

SURE-JELL PREMIUM FRUIT PECTIN is a dry pectin product that can be used to make either cooked jams and jellies or quick-and-easy freezer jams and jellies. 

SURE-JELL FOR LESS OR NO SUGAR NEEDED RECIPES is a dry fruit pectin that can be used to make recipes with at least 25% less sugar than other regular pectin recipes. Look for the pink box!

MCP® PREMIUM FRUIT PECTIN is a dry pectin product that can be used to make either cooked jams and jellies or quick-and-easy freezer jams and jellies. It is available on the West Coast.

CERTO® LIQUID FRUIT PECTIN was the first commercially produced pectin product and was introduced in 1912. Liquid pectin can be used to make either cooked jams and jellies or quick-and-easy freezer jams and jellies.

Ball® Brand RealFruit™ Instant Pectin is prepare in less than 30 minutes with no cooking required!

Ball® Brand RealFruit™ Low or No-Sugar Needed Flex Batch Pectin is great for lower-calorie jam. “It has been reformulated for improved flavor and performance. Be assured of a good set each time, as this formula provides more flexibility for sugar while maintaining a good gel,”according to the company.

While the great thing about these jams is the ability to control the amount of sugar, it’s important to remember that the less sugar you use, the less firm the jam will be. The directions on most boxes of pectin advise using the exact amount of sugar recommended or the jam will not set properly. This is simply a matter of taste; I prefer to have a jam that is a little runnier and a lot lower in sugar. The main thing to remember is to stir the pectin into the sugar thoroughly or it will clump together.

Whether you’re wondering how much pectin you’ll need, or which kinds of fruits will work best, this tool will assist you. Pectin Calculator: http://www.freshpreserving.com/tools/reference/pectin.aspx

Hints for Success:

When making freezer jam with pectin, make sure that the ratios of sugar to fruit to pectin is what is recommended by the pectin manufacturer regardless of the pectin brand you use.

Since the jam is not sterilized by boiling, it must be frozen or refrigerated to keep from spoiling.

Cover the jam with clean, tight-fitting lids—never with paraffin. Leave a 1⁄2 inch of space at the top to allow for expansion during freezing and cover.

Using the paddle and your stand-type mixer to crush berries will incorporate air into your jam. The jam will be opaque and lighter in color, but quite attractive.

Once the pectin begins to set up thickening the jam, do not stir. Continuing to stir will break down the pectin and make for a syrupy jam.

Recipes Follow Using Freezer Jam Directions.

Variation 1 – No Cook- This version uses fresh berries and Ball Instant Pectin — there’s no cooking whatsoever.

Double Berry Freezer Jam

Makes: 2 cups

Ingredients:

  • 2/3 cup granulated sugar
  • 2 tablespoons instant pectin
  • 1 ¼ cups fresh blueberries
  • 1 ¼ cups fresh raspberries

 Directions:

In a small bowl, stir together sugar and pectin, set aside. In a large bowl, mash fruit with a potato masher until crushed. Add sugar mixture to fruit and stir for 3 minutes. Ladle into containers and set aside for 30 minutes to set. Cover and store in the freezer for up to 1 year.

Varination 2 – Quick Cooked- Low or no-sugar needed pectin allows you to use considerably less sugar than traditional cooked jam recipes. This version does require some cooking and works best with sturdier fruit like peaches, pears and plums.

Peach, Plum & Fig Freezer Jam

Peel the peaches but leave the skins on the plums to give this jam a tangy-tart edge.

Makes: 3 cups

 Ingredients:

  • 2 cups granulated sugar
  • 3 tablespoons no-sugar needed pectin
  • 2 cups peeled and chopped peaches
  • 1 ½ cups chopped plums
  • ½ cup chopped fresh figs
  • Juice of one lemon

 Directions:

In a small bowl, stir together sugar and pectin, set aside. In a medium saucepan combine fruit and lemon juice, bring to a simmer over medium-high heat. Stir in sugar and pectin mixture and bring to a hard boil. Boil for 1 minute, remove from heat. Ladle jam into containers, cover and set aside to set for 2 hours to set. Transfer to freezer and store for up to one year.

Variation 3 – Using a sugar alternative.

Strawberry Freezer Jam with Truvía ® Natural Sweetener

This jam has 88% fewer calories and 89% less sugar** than the full-sugar version.

38 servings (1 Tbsp per serving)

5 Calories Per Serving

Ingredients:

  • 2 cups crushed strawberries
  • 2⁄3 cup Truvía® natural sweetener 
  • 1⁄2 packet (25g) pectin for no-sugar-needed recipes
  • 1⁄2 cup water

Directions:

Wash and rinse freezer proof containers with tight-fitting lids.

Wash and hull strawberries. Crush 1 cup of berries at a time using a potato masher, leaving some bits of fruit. (Do not purée)

Measure 2 cups of crushed fruit and place in large bowl.

Blend together Truvía® natural sweetener and pectin until thoroughly mixed in a large saucepan.

Stir in water and bring Truvía® natural sweetener, pectin and water mixture to a boil on medium-high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat.

Add fruit into hot pectin mixture and stir for 1 minute until thoroughly mixed.

Pour jam into prepared containers, leaving 1⁄2 inch of space at the top to allow for expansion during freezing and cover. Let stand at room temperature for 24 hours until set.

Store jam in the freezer for up to 1 year. Thaw each jar in the refrigerator before using. May be stored in the refrigerator for up to 3 weeks.

 

Homemade Cherry Freezer Jam

Recipe makes five ½ cup containers of jam.

Ingredients:

  • 3 cups washed and pitted cherries
  • ½ cup sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons low sugar pectin

Directions

Place berries, sugar and lemon juice in a saucepan with a lid. Simmer over a low heat until berries are easily mashed and syrup develops. Mash fruit to your desired consistency. Use a blender if you want it smooth. Stir in pectin. Pour into storage containers. Cool before placing in the refrigerator or freezer.

This method can be used with most types of fruit, especially berries. Use your homemade freezer jam to top toast, stir into yogurt or add to a smoothie.

Store homemade jam in the refrigerator for up to a week or in the freezer for one year.

Peach Freezer Jam

If you want to use glass canning jars, be sure to choose wide-mouth dual-purpose jars made for freezing and canning. These jars have been tempered to withstand temperature extremes.

Six 8-ounce jars

Ingredients:

  • 2 pounds ripe peaches, pitted and quartered (5-6 peaches)
  • 3/4 cups unsweetened white grape or apple juice
  • 1/2 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 1 1.75-ounce package “no sugar needed” fruit pectin
  • 1 to 3 cups sugar depending on how sweet you want the jam

Directions:

Chop peaches in a food processor. Measure out 3 cups. (Reserve the rest for another use, such as a smoothie.)

Place white grape (or apple) juice, lemon zest and juice in a large saucepan. Gradually stir in pectin; continue stirring until completely dissolved. Place over medium-high heat and bring to a full rolling boil (a boil that cannot be “stirred down”), stirring frequently. Boil hard for 1 minute. Remove from the heat.

Immediately stir in the chopped peaches. Stir vigorously for 1 minute. Stir in sugar amount to taste, until dissolved. (I use only one cup, but the jam is a little loose.)

Divide the jam among six 8-ounce jars, leaving at least 1/2 inch of space between the top of the jam and the top of the jar (this space allows the jam to expand as it freezes). Cover with lids and let the jam stand at room temperature until set, about 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Defrost frozen jam in the refrigerator.

Variations: This recipe can be adapted to make other fruit jams. Substitute 3 cups chopped or crushed fruit of your choice for the peaches and follow Steps 2 through 4. Cranberry-raspberry juice can be used instead of apple or white grape juice. Omit lemon zest and lemon juice if desired. Here’s the amount of fruit you’ll need to start with to get 3 cups chopped or crushed:

  • Blueberries: about 2 pounds or 2 1/2 pints; remove any stems, crush with a potato masher
  • Cherries, sweet or sour: about 2 1/4 pounds; remove stems and pits, finely chop
  • Raspberries: about 2 pounds or five 6-ounce containers; crush with a potato masher
  • Strawberries: about 3 pounds; hull and crush with a potato masher

Strawberry Freezer Jam With Liquid Pectin

4 Cups

Ingredients:

  • 2 cups crushed or finely chopped ripe strawberries (approximately 1 quart whole, washed and stemmed)
  • 4 cups granulated sugar
  • 1 3-ounce pouch liquid fruit pectin
  • 2 tablespoons fresh lemon juice

Directions:

Place the prepared strawberries into a large bowl. Measure the sugar into a separate bowl. Add the sugar to the strawberries and thoroughly mix; set aside for 10 minutes.

Stir the liquid fruit pectin and lemon juice in a small bowl. (Do not heat the pectin.) Stir the pectin mixture into fruit mixture. Continue stirring until the sugar is dissolved and the mixture is no longer grainy, about 3 minutes.

Pour into clean containers. Leave 1/2 inch of space to allow for expansion during freezing. Cover and let stand at room temperature until set (but not longer than 24 hours). For immediate use, store in refrigerator for up to 3 weeks. Freeze remaining containers for up to 1 year.

To use, thaw and store in refrigerator up to 3 weeks.

  • Note: You want bits of fruit in the jam, so if you’re using a food processor, use the pulse or on-off switch so you don’t end up with a puree. You can also use a potato masher, crushing only 1 cup of berries at a time.
  • Note: Use rigid plastic or glass containers, with lids that seal tightly. Consider 1- or 2-cup sizes, so the contents are consumed within 3 weeks of thawing.

Orange Blueberry Freezer Jam

Ingredients:

  • 2-1/2 cups sugar
  • 1 medium orange
  • 1-1/2 cups fresh blueberries, crushed
  • 1 pouch (3 ounces) liquid fruit pectin

Directions

Rinse four clean 1-cup freezer proof containers with lids with boiling water. Dry thoroughly.

Preheat oven to 250°F. Place sugar in a shallow baking dish; bake 15 minutes. Meanwhile, finely grate 1 tablespoon peel from the orange.

Peel and chop the orange.

 In a large bowl, combine blueberries, warm sugar, grated peel and chopped orange; let stand 10 minutes, stirring occasionally. Add pectin; stir constantly for 3 minutes to evenly distribute pectin.

Immediately fill all containers to within 1/2 in. of tops. Wipe off the top edges of containers; immediately cover with lids. Let stand at room temperature until set, but not longer than 24 hours.

Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

Yield: 4 cups.

About these ads

Thanksgiving Day Stuffing – Or Any Day

Stuffing, also called dressing depending on where you live, is a seasoned mix of vegetables and starches and sometimes eggs that are cooked within or alongside a meat entree. Some stuffing recipes utilize other meats, such as sausage (especially popular in Italian dishes) or oysters in their mix and vegetarian stuffing is usually based on bread, rice or potatoes.

Various kinds of stuffing go as far back as the Roman Empire , where recipes appear in De re Coquinaria , a collection found within a kitchen anthology called Apicius that chronicles thousands of Roman dishes. In De re Coquinaria , chicken, rabbit, pork and dormouse stuffing are included and there are long traditions and other historical references that corroborate the wide use of stuffing in Ancient Italy.

The First Thanksgiving

The First Thanksgiving

Since humans were thought to be stuffing small animals long before the days of the Roman Empire, it seems natural that the pilgrims might think to stuff a turkey. However, there is no historical evidence that stuffing was served at the first Thanksgiving, but the tradition has been long standing in America.

Stuffing is not uncommon, but is not regularly utilized in most households, other than during the Thanksgiving holiday. Turkey stuffing is the most widely used, and while many buy pre-packaged stuffing such as Stove Top, there are yet many varying family recipes that have endured over the years. Stove Top introduced boxed stuffing in 1972. It was home economist Ruth Siems who discovered how to manipulate bread crumbs in such a way that made reconstitution practical, and Stove Top, now owned by Kraft Foods, sells almost 60 million boxes of stuffing every Thanksgiving.

In Victorian England, “stuffing” became “dressing” and remained so in its emigration to America.  Now “stuffing” and “dressing” are used interchangeably in America, although some places, especially in the Midwest, still refer to the dish as dressing. The famous cookbook, “The Joy of Cooking”, says that a mixture is considered stuffing if you cook it inside the bird, and dressing if you cook it in a pan.

Other differences are in the ingredient choices which vary according to regional locations. The base is usually a crumbled bread product such as cornbread, biscuits or bread. Most call for chopped onion and celery. Some recipes call for sauteing the onions and celery until they are tender. Another key ingredient in almost every recipe is poultry seasoning.There are recipe variations that can include sausage, walnuts, cranberries and in coastal areas, oysters.

There is a health risk involved with placing stuffing inside the turkey cavity while it is cooked. The stuffing can develop bacteria if it is not cooked to 165 degrees. The problem is that it is possible for the thigh of the turkey (where you insert the thermometer) to register an internal temperature of 180 degrees while the stuffing may not be the same temperature. If the turkey stuffing has not reached 165 degrees it must be cooked longer, which can result in the turkey being overcooked.

When it comes to the texture of stuffing, there is no right or wrong way to make it. Some people like it dry and crisp; some like it moist and dense. Soft breads produce a dense, spongy stuffing; toasted breads produce a drier stuffing because the bread crumbs can absorb more juices without becoming soggy.

To get the consistency your family prefers, follow these simple suggestions:

  • For a drier stuffing, use prepackaged dry bread crumbs or cubes and limit the amount of liquid.
  • For moist stuffing, add broth or juice until the mixture is just moist enough that it sticks together when pinched. But keep in mind that stuffing baked in poultry or in a tightly covered dish will not dry out as it bakes.
  • For fluffier stuffing, add a beaten egg or egg substitute, such as Egg Beaters. It will allow the stuffing to bake to a lighter, more airy consistency. For food safety reasons, use an egg substitute in dressing that is stuffed into poultry.
  • Ensure stuffing is done by using a meat thermometer. The temperature at the center of the stuffing inside the bird should reach 165°.
  • For stuffing baked in a separate dish, either egg or egg substitute can be used. Refrigerate leftover stuffing promptly.

If you like stuffing, you don’t have to limit it to holiday dinners. It bakes up just as well on its own as an accompaniment to chicken or other meats. Simply place stuffing in a greased shallow baking dish, cover with foil and bake at 325°F. to 350°F. for 1 hour or until heated through. For a crisper crust, uncover stuffing during the final 15-20 minutes of baking.

My Family’s Favorite

Italian Bread & Sausage Stuffing

Yields about 18 cups, enough to fill a 12- to 14- pound turkey and a 9 x 13-inch baking dish.

Ingredients:

  • 14 cups Italian bread, like ciabatta, cut into 1/2- to 3/4-inch cubes (about 3 loaves)
  • 1 tablespoon olive oil
  • 2 pounds bulk hot or sweet Italian sausage (or sausage links, casings removed)
  • 2 large yellow onions, cut into 1/4-inch dice
  • 5 large ribs celery, cut into 1/4-inch dice
  • 8 cloves garlic, finely chopped
  • 5 teaspoons fresh thyme leaves (or 1-1/2 tsp. dried)
  • 1 tablespoon. dried sage
  • 1-1/2 teaspoon kosher salt
  • 1/2 teaspoon. freshly ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1-2 cups chicken broth

Directions

Pile the bread cubes into a very large bowl and set aside.

Spray a large sauté pan with cooking spray and set over medium heat. Add the sausage and cook, breaking up the sausage with a wooden spoon or spatula until light brown, about 5 min. With a slotted spoon, transfer the sausage to the bowl of cubed bread. Wipe out the pan and add the olive oil, onions, celery, and garlic  and saute until the onions are translucent and just beginning to brown, 8 to 10 min. Stir in the thyme, sage, salt, and peppers, cook 1 minute, and add the mixture to the cubed bread. Add some of the broth to the bread mixture; stir until well combined. The stuffing should just hold together when pressed together, if not add more broth.

If cooking in a turkey, put the stuffing in the bird just before roasting. Pack the stuffing loosely, leaving enough room to fit your whole extended hand into the bird’s cavity. Cook the stuffing in the bird to 160º to 165ºF, checking with an instant-read thermometer. If the bird is done before the stuffing is, take the bird out of the oven, spoon the stuffing into a casserole dish, and continue to bake it while the turkey rests.

My preferred method:

If baking some or all of the stuffing in a casserole, pour a cup or two of broth over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.

 

Fennel, Pecan and Caramelized Apple Stuffing

Ingredients:

  • 12 ounces sourdough bread, cut into 1/2-inch cubes
  • Cooking spray
  • 5 teaspoons extra-virgin olive oil, divided
  • 4 cups chopped onion
  • 1 1/4 cups sliced fennel bulb
  • 1 1/4 cups chopped carrot
  • 2 tablespoons chopped fresh sage
  • 1/2 teaspoon fennel seeds, crushed
  • 5 garlic cloves, minced
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 cups chopped Golden Delicious apple
  • 2 teaspoons sugar
  • 1 1/2 cups fat-free, lower-sodium chicken broth
  • 2 large eggs
  • 1 cup chopped pecans

Directions:

Preheat oven to 400°F.

Arrange bread cubes in a single layer on a baking sheet coated with cooking spray. Bake for 16 minutes or until golden, stirring after 8 minutes. Place in a large bowl. On a separate baking sheet place pecans and bake for 6-8 minutes and add to bread cubes.

Heat a large skillet over medium-high heat. Add 3 teaspoons oil to pan; swirl to coat. Add onion and next 5 ingredients (through garlic). Add 1/4 teaspoon pepper; sauté 8 minutes or until vegetables are tender, stirring occasionally. Add vegetables to bread mixture.

Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add apples and sugar; sauté 5 minutes or until apples caramelize, stirring occasionally. Add to the bread mixture.

Combine broth and eggs in a small bowl, stirring with a whisk. Add broth mixture and remaining 1/4 teaspoon pepper to bread mixture; toss well to combine.

Spoon bread mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover with foil. Bake at 400°F. for 20 minutes. Uncover dish; bake for 20 minutes or until browned and crisp.

You can adjust oven temperature and baking time, if you are baking the stuffing alongside a turkey or you can stuff the turkey.

 

Wild Rice Stuffing

Ingredients:

  • 2 cans (13 3/4 to 14 1/2 ounces each) chicken broth
  • 1 1/2 cups water
  • 2/3 cup wild rice
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
  • 2 tablespoons vegetable oil
  • 4 medium carrots, diced
  • 2 medium celery stalks, diced
  • 1 medium onion, chopped
  • 8 oz. sliced mushrooms
  • 1 1/2 cups regular long-grain rice
  • 1/4 cup chopped parsley

Directions:

In a 4-quart saucepan over high heat, heat chicken broth, wild rice, salt, thyme, and 1 1/2 cups water to boiling. Reduce heat to low; cover and simmer 35 minutes.

Meanwhile, in nonstick 10-inch skillet over medium-high heat, heat 1 tablespoon vegetable oil. Add carrots, celery, and onion and cook until tender-crisp, stirring occasionally. Remove carrot mixture to bowl.

In same skillet in 1 tablespoon vegetable oil, cook mushrooms until golden brown and all liquid evaporates.

Stir long-grain rice, carrot mixture, and mushrooms into wild rice; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes longer or until all liquid is absorbed and rice is tender. Stir in chopped parsley. Use to stuff 12- to 16-pound turkey or, spoon into serving bowl; keep warm.

Cherry Stuffing

Ingredients:

  • 3/4 cup chopped celery
  • 1/3 cup chopped onion
  • 1 tablespoon butter
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon poultry seasoning
  • 5 cups country bread cubes
  • 3/4 cup dried cherries
  • 3/4 cup chicken broth
  • 1 can (14-1/2 ounces) or frozen (defrosted) pitted tart cherries, drained
  • 1 turkey (10 to 12 pounds)
  • 2 tablespoons olive oil

Directions:

In a saucepan, saute celery and onion in butter until tender. Stir in thyme and poultry seasoning. In a large bowl, combine bread, dried cherries and celery mixture. Add broth and canned cherries; toss to mix.

Loosely stuff turkey just before baking. Skewer openings; tie drumsticks together. Place the turkey, breast side up, on a rack in a roasting pan. Brush with the olive oil.

Bake, uncovered, at 325°F. for 4 to 4-1/2 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing. Baste occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly.

Cover and let stand for 20 minutes before removing the stuffing and carving the turkey. If desired, thicken pan drippings for gravy. Yield: 10-12 servings (6 cups stuffing).

Note: The stuffing may be prepared as directed and baked separately in a greased 2-qt baking dish. Cover and bake at 325°F.for 50 minutes. Uncover and bake 10 minutes longer or until lightly browned.

 



Fash.Dear

beauty, fashion & lifestyle blog

Made by you and I

Cooking -- and photography -- are personalization

Let's Dish With Linda Lou

The greatest WordPress.com site in all the land!

Bakewell Junction

Mangia Dolci ~ Mangia Bene

easy italian cuisine

Italian cooking makes you happy! Easy Authentic Italian recipes. Directlyy from Italy true Italian food and dishes.

From Alfredo's With Love

A passion for food in words, pictures and recipes...

CrandleCakes

Recipes, stories, tips, and other adventures from a culinary Texan.

Joe Gande's Blog

Music, Food, Family, Italy, Thoughts, Life...

Young and Hungry

delicious doesn't have to be difficult

Eating Well Diary

A vegetarian's notes on healthy cooking

Lovely Delight Bite

For delicious moments......Find out about my secret special treats for yourself, family and friends

Family Life Is More

You are worthy. Your roles ~ invaluable.

Mirror of Health & Natural Beauty

Where healthylicious tips create the healthy lifestyle

Poem and Dish

Poetry and Food Lover's site...

News Anchor to Homemaker

From deadlines...to diapers and delicious dishes

Piglove

Adventures of Bacon and Friends

Shivaay Delights

Sharing my passion for cooking and baking ♡

The kitchen is my playground.

A blog about my experiments in the kitchen, successful or otherwise.

Andrews' Family Cookery & Household Management

Households that create happiness, and Foods that celebrate life

Back Road Journal

Little treasures discovered while exploring the back roads of life

Tuscas värld

Smaker, dofter och gömställen kring Medelhavet

Eating My Feelings

Because food just makes life so much better.

LauraLovingLife

Lover of cooking ~ Wanting to share my adventures in the kitchen!

Il mondo di Macdelice

Il blog rosa di Maria Cavallaro

Good Food Everyday

From the heart of the Mediterranean ....

Culinary Adventures of The Twisted Chef T

Recipes from My Kitchen to Yours!

therapy bread

no, not just bread: crafting edible creations as a way to feed the spirit, body, friends and family <3

healthy.yogi.mama

Fitness, recipes and babies in NYC

The Good, the Bad and the Italian

food/films/families and more

SOLE Food Kitchen

SUSTAINABLE. ORGANIC. LOCAL. ETHICAL. THAT'S HOW WE ROLL.

vinicooksveg

Amazing & fun.........Indian cooking!!

What's Cooking

Fine dining my way

Like to cook? Like to eat? Be a part of the conversation.

Chocolate Spoon & The Camera

A clumsy newbie in the kitchen. Una principiante ai fornelli.

An eye for food

Food is to be admired as well as desired. It should speak to you visually and make you want to taste it!

mycookinglifebypatty

Adventures in Healthy Living

Things My Belly Likes

Where eating to live and living to eat are not mutually exclusive

Our Growing Paynes

A journey about gardening, cooking, and knitting.

gotta get baked

musings of a baking fiend

thewhitedish

Let's talk recipes, great food and FITNESS!

on the road with Animalcouriers

pet transport through Europe and beyond

jittery cook

recipes worth sharing

soulofspice

delicious nourishing energizing spice

pattytmitchell

site for Patricia Mitchell, author

Follow

Get every new post delivered to your Inbox.

Join 1,382 other followers

%d bloggers like this: