Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!
By Dani
As everybody has said, it's really, really hard to pick a favorite Food Lush post, so I'm going to go with my gut and what I'm enjoying this week: Tara C.'s Zuppa di Anglio Fresco has been fighting off cold winds and germs for me lately, and I love it.
For me, I have to pick Tell Me: Starbucks vs. Indie Coffee - a topic that is oddly close to my heart. It's also a post that recalls one of the things I have loved about Food Lush: that it's a place to relive travels, bounce around ideas, debate the merits of food-related issues and try new things. Thank you for being a part of that, and letting me be a member of the team that played here every week.
***
Now, I want to share with you a stew recipe that has been a staple for me this winter - it's sweet, salty, hearty - and a perfect use for leftover ham. It's adapted from a recipe is Campfire Cookery (an excellent cookbook in its own right!)
Ingredients:
1/2 lb of dried beans (I used Great Northern white beans, but anything will do)
1 lb. or so of fresh pumpkin, cubed (butternut squash also works)
1/2 lb. of ham or pancetta, chopped
1 medium onion, diced
2 garlic cloves, chopped
1 bay leaf
1 teaspoon of thyme
1 cinnamon stick
Salt and pepper to taste
Directions:
Soak beans overnight, or simmer for about an hour before making the rest of the stew. Once the beans are softened, place all ingredients in a Crock-Pot with two quarts of fresh water or broth, and let cook for about eight hours. (The longer it simmers, the better it is!) Serve with crusty bread and a sprinkle of brown sugar and nutmeg on top.
Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!
by Sarah Anne
I'm so sad to be saying good by after such a short time with Food Lush, but I am forever grateful to have been included in this amazing bunch of women who love food as much as I do. I haven't been around long, but before I was a writer, I was a reader brought over by Caitlin (Thanks Caitlin!). So I will link you to a post of hers that gave me the guts to try something I'd always wanted to - Fresh Strawberry Jam! As far as my own post, I think my very first post on Lentils is my favourite.
***
Onward and upward as they say, folks. I don't have any huge "my last post" kind of post, but I do have a favourite recipe that I rediscovered this week. It's definitely one that I think you'll love. Mac & cheese style cauliflower.
Now, hold on, don't go anywhere just because I said cauliflower. I know. It's kind of a misused vegetable. Bland when steamed. Used as 'rice' for the raw food and paleo crowd. Whipped up into faux mashed potatoes. Poor thing. I'll admit this recipe is kind of similar in that it is an attempt to lighten up a homey, cheesy dish. But do me a favour and give it a shot. I promise, it's a dish worth adding to your rotation.
I definitely always increase the garlic in this recipe (and all recipes, let's be honest here) and sometimes I'll add a little dijon to the sauce. I'm sure this recipe would be flexible enough to add bacon for those that like that sort of thing, green onions, maybe even peas? For some reason, I always feel like peas go with mac and cheese, and since I like to mess with recipes so this is no different. Try it out and jazz up the flavours a bit! What kind of flavour combos can you think up. I love recipes that are simple in flavour and technique that lend themselves to a bit of play.
The other bonus to this recipe? It can be made pretty inexpensively depending on the cheese you buy. It can be doubled for more leftovers too. Maybe it is a way to get kids (and adults!) to eat their veggies rather than that blue box that advertises cauliflower in its pasta? Far healthier and in my mind, way tastier!
I serve this with a green salad most often and call it dinner. Oh, and don't forget to try a little sriracha on top, because who doesn't like sriracha?
Are you a cauliflower fan? Have you tried any other 'faux' recipes using cauliflower? Perhaps a recipe like this?
Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!
by Elissa
Boy is it hard to pick a favorite Food Lush post--there has been so much amazing stuff written here. But the recipe I have probably made the most since learning about it here is Jonna's enchilada casserole--it's delicious, flexible, and easy! My favorite post of my own (perhaps for nostalgic reasons, as my baby is now 18 months old) is this one about eating while pregnant.
***
In a couple of weeks we are embarking on a renovation of our kitchen. We're not moving any walls, but the current space will be totally gutted and everything is going to be replaced.
As eager as I am to say goodbye to the hideous faux-brick floor, the stained butcher block counter, and the cabinets that give off splinters, I am dreading living without a kitchen for a month. Who better to give me some tips to keep us fed than all of you?
We will have a refrigerator, microwave, and toaster oven set up in our dining room during the remodel. I know we will eat out more than usual and do plenty of take out, and I am also planning to stock up on frozen meals that I can stash in our chest freezer. For those of you who have been through this, what did you end up eating the most? Should I invest in a slow-cooker (I had been toying with the idea of getting one anyway)? And what frozen meals do you like the best (there's only so much mac n' cheese one family can eat)?
Finally, I want to thank all of you for reading, commenting, and making Food Lush such a great online community. I have loved being a part of this. The end of Food Lush has motivated me to find a new place to write online, and my sisters and I have started a food blog called Harts in the Kitchen. I hope you'll check it out and visit me there--we'll be writing about all kinds of food-related things, and I'll be sure to post the "after" pictures of our kitchen once it's finished.
Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!
Jess M.
I have been a faithful Food Lush reader from the start, having been a Style Lush reader for a long time. So, when it comes to choosing a favorite post, it's just so hard! I love how reading Food Lush has always seemed like sitting around with friends and talking about what we're all making for dinner or what great kitchen gadget someone found. So, I have to list the two Food Lush Gift Guides, 2011 and 2012, as my favorite posts. Even today when I looked back at them I was newly interested in things on the lists. They have given me plenty of ideas for my own Christmas list and ideas for others. I also really enjoyed this post about owl-themed kitchen things. I bought the mugs right after reading that post!
As for my favorite of my own posts, it has to be the one where I talked about my cookbook collection. I am so attached to certain cookbooks and I try and give a lot of thought to which ones I buy, so it was fun to show my cookbook-nerd side and share these with my friends.
And I know that this is Food Lush, but I cannot let it go without mentioning just how many things I bought for myself after they were mentioned on Style Lush: this coat, a bunch of these shirts, and BB Cream to name a few.
***
When we try to eat healthy it always involves a lot of beans. And when we discovered Indian food from a local restaurant we were instantly in love. Beans! Vegetables! Spiciness! Many vegetarian dishes! Unforuntaly the Indian restaurant in our town isn't convenient to us at all. We almost never happen to be near it to just pop in and bring home carryout. And when we discovered that our son would eat Chana Masala, I knew I had to find a way for us to have this dish more often. I didn't have to look very far because Smitten Kitchen has a great and easy recipe.
Both dishes use overlapping spices, so when you measure them out for one, measure out for the other. They both also start with sauteeing some onion, so I just start them at the same time. Both reheat very well and when we put away the leftovers we often just combine it all into one big delicious bowl.
Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!
by Caitlin
I know plenty of others before me have already said this: but I had a hard time choosing a favorite post to share with you all. It's been such fun for me to write here, to reconnect with some of you reading, and to be part of this little community. I can hardly believe I've been doing it for almost two years. I have long wondered how Jennie does it all, and fully support her decision to step away. But, oh, I will miss it here. I will miss you. Thank you for reading along, talking about food, sharing your food memories with me, and being part of this adventure. So, until next time: the recipe I make most from this site is probably Sarah's versatile marinade. And my favorite post of mine has to be this one, about my Gram. A perfect bittersweet note to end on.
***
So! Does anyone else feel like blasting Vitamin C's classic hit Friends Forever - Graduation Song?
"If you got somethin' that ya need to say you better say it right now cuz you don't have another day."
Here's what I have to say.
A) I'll always have a soft spot for late 90s belly shirts and hackey sacks.
B) TODAY is Day 30. 30 days of grain-free, whole foods, no added sugar, no alcohol, no nothing? DUNZO. Fruit, vegetables, meat, seafood, nuts, seeds, oils. There was a lot of coconut. 30 days. I can't believe it.
C) I'm not sure what I'm going to eat tomorrow, other than oats for breakfast. It's a little scary, actually. They recommend you reintroduce things slowly to see how your body reacts with the clean slate it has to work with. And that's great and I totally get it, I just don't know exactly how that looks for me yet. I'm just going to take it one day at a time. At some point I plan on trying dairy, and at some point I will try gluten again, and then I shall make these delicious sugar cookie bars.
Photo from dinnersdishesanddesserts.com
Back in December my friend Jen posted on twitter about the angels she heard singing when she made something magical called "sugar cookie bars." And the thing you need to know about me is that I LOVE sugar cookies. A nice soft, chewy, fat sugar cookie with frosting and sprinkles? GIMME. But I hate rolling out cookies and dealing with all that. It's so much work and I can never find a recipe that gives me the exact cookie I want. I'm a sucker for those horrible grocery store cookies that are round and topped with seasonally appropriate colored frosting and sprinkles (I think they're called Lofthouse?). They're full of nasty ingredients and probably dye your insides the same seasonally appropriate shade, so I don't buy them, except maybe once a year. Maybe. And then I eat one or two and throw the rest away.
All of this is a long way of saying that while I really wanted to make sugar cookies at Christmas, I also really wanted to NOT make sugar cookies at Christmas. Enter this recipe. It was so easy, and so good, and I no longer see the point of cut-out cookies, unless someone else is making them. Sugar cookie bars! SUGAR COOKIE BARS! How had no one thought of this sooner??
I halved the recipe and made it in an 8x8 pan, and I had a hard time getting the cook time right. The first batch was way undercooked, the second was over - so far over I had to throw it away. It turns out that slightly underbaked sugar cookie bars are actually delicious, if a bit much. Next time I make them I'm going to have to be much more careful watching the cook time. I am willing to experiment and get it right though. For science.
The buttercream is the perfect consistency, the dough is soft and chewy, and the right sprinkles - I did a layer of sanding sugar, then a layer of Christmas colored jimmies - tie it together perfectly for look and crunch. They'd be fitting for any holiday (Valentine's! St. Paddy's Day, Easter! Rainbow sprinkles for summer, fall colors, Halloween! Thanksgiving and Christmas!), a shower, a birthday party, or just because HEY, sugar cookies are DELICIOUS and you just ate nothing but pure, whole foods for a month. Good luck having two bites and slipping into a diabetic coma, crazy.
Have you made sugar cookie bars? Do YOU have a favorite Food Lush post? I'll miss you!
Editor's
note: For our last week at Food Lush, I've asked the writers to share
both a favorite post by another writer, from over the last three years,
and a favorite post of their own. You'll see these posts linked to at
the top of their new post for the week. Enjoy a stroll down Lush memory
lane!
by Elsha
There are SO many posts I refer to regularly, but I especially love this cauliflower pizza crust from Carrie (even my kids like it!) From my own posts, I'll have to link to this one about cleaning your stovetop, because everyone should know this.
***
For my last post here at Food Lush I've decided to leave you with the recipe for my very favorite cookies: melt aways. I've posted many cookie recipes in my time here, but I've held out on posting this one because my mom is a little more protective of this recipe than the others. But I just can't leave you without it, because these cookies are seriously the best.
(Sorry, my only picture is from our Christmas baking extravaganza. They're the ones with the green frosting.)
Melt Aways:
Beat until well mixed:
1/2 lb butter (don't substitute)
3/4 cups cornstarch
Add:
1/2 cup powdered sugar
1 cup flour
Bake at 350 degrees for 8-10 minutes.
For the frosting beat 3 oz cream cheese, 1 tsp vanilla, and 1 cup powdered sugar.
These are simple to make and they literally melt in your mouth (hence the name.) Don't leave the frosting off though, or you won't get the whole effect. The only tricky part is making sure you don't over-soften your butter. The dough should border on being crumbly. If it's really gooey or sticky you can refrigerate it to firm it up some. The recipe makes about 2 1/2 dozen cookies and if I'm not careful I can eat them all by myself.
Now, who wants to come over so I can make these for you?
Editor's
note: For our last week at Food Lush, I've asked the writers to share
both a favorite post by another writer, from over the last three years,
and a favorite post of their own. You'll see these posts linked to at
the top of their new post for the week. Enjoy a stroll down Lush memory
lane!
By Tara C.
Choosing a favorite Food Lush post is tough. I was a reader before I started writing here and I have enjoyed so many posts over the last couple years. And I can't tell you how much fun I have had writing here. Erica H. never fails to make me laugh. Her Summer Party: Sundae Bar post is one of my favorites. This party looks on par with a visit to Willy Wonka's factory. In terms of my own posts, the Harry Potter and Downton Abbey cookbook reviews/giveaways were insanely fun to write.
***
When pondering what to write for my last post at Food Lush, it did not take me long to realize that I must hijack this opportunity for my own nefarious purposes. That's right, I'm not leaving without asking for advice one last time. How could I not take advantage of this access to you fine, food and drink-loving readers?
Anyway, I made cacao-infused vodka. Essentially, this involves adding a bunch of cacao nibs to a bottle of vodka, and shaking it daily for about a month to allow the nibs to release their chocolately-goodness into the vodka.
It seemed like a good idea at the time. Now I'm wondering what I should do with cacao-infused vodka. Is this something that people drink straight? Do you have suggestions for a fabulous cocktail or mix that would work well with chocolate-flavored vodka?
I heard just the other day that cocktails only came into fashion in the 1920s as a way to cover the off-putting taste of homemade spirits during Prohibition in the U.S. There was even a joke on a recently episode of Downton Abbey in which the Dowager Countess scoffed at the new-fangled cocktails. So maybe a cocktail is not entirely necessary, but it might be tasty.
Also, since I've never infused anything in anything else, I'm not entirely sure what to do at the end. Right now, the little cacao-nibs are all swollen and bloated with vodka and appear to be taking up a lot of space in the bottle. Before using, I assume I need to strain the nibs out and then pour the vodka back into the bottle? I'm curious to see how much liquid is left since it looks like the cacao nibs have soaked up a lot.
So, please tell me--if you had cacao-infused vodka, what would you do with it? I'd be ever so grateful to know. Thank you for reading. I'm blowing you kisses across the Internet.
Editor's
note: For our last week at Food Lush, I've asked the writers to share
both a favorite post by another writer, from over the last three years,
and a favorite post of their own. You'll see these posts linked to at
the top of their new post for the week. Enjoy a stroll down Lush memory
lane!
By Ariel
I'm sad to be saying goodbye for
awhile, but thankful to the Lush editors for letting me in on this
wonderful website. I learned a lot about food around here (like not
everyone is ACTUALLY a gourmet chef in their spare time. Everyone
loves a shortcut!) The first post that came to mind when I was asked
to throwback a favorite was Carrie's cauliflower pizza crust!
I had never heard of such a thing before but the genius is
astounding. I've used it several times and actually find myself
craving it more often than regular pizza, go figure. My own favorite
of mine is one of the first ones I wrote here at Food Lush, and
continues to be my most-requested party food, my Bacon and Cheese
Tartlets. I make these for every. Single. Group. Gathering. And still people
need confirmation that yes, I am bringing them, don't worry.
***
For my last post around these parts for
awhile I thought it would be appropriate to send off with some Mardi
Gras party ideas. Fat Tuesday is coming up February 12th,
and while I'm a little too far north for the real party, my people
and I never like to pass up an excuse to eat and drink in the name of
a theme!
First and most important, the drinks:
[Photo credit Chicago Tribune]
The Mardi Gras Hurricane! Rum, rum, and some other stuff, this is a staple and a favorite of mine. Whenever I find these on vacation I'll usually down enough so that I won't notice a hurricane going on around me, but what a delicious drink!
Or, if you want to get everyone involved in some fun, how about a Virgin Hurricane?
[ Photo credit Taste of Home]
To spice up your appetizers with some theme fun, how cute are these claw picks?
[Picture from nolaimports.com]
My husband and I are going to the beach for a week with a few other couples, I'm thinking I need a beach-themed party before we go and these little claw picks are just so cute I can't stand it.
Of course, you also need some Mardi Gras COOKIES! You can pick up a set of your own Mardi Gras cookie cutters at Mardigrasoutlet.com for only $12 or browse all their cookie cutter shapes here.
For snacks, how about Mardi Gras Pretzels, King Cake Bars, or these Apple Beignets (which I am DROOLING OVER)
[Image from Babble.com]
For the main attraction (ah, who am I kidding, the booze up top is the main attraction!) how about this amazing looking citrus marinated shrimp dish from Southern Living?
[Photo credit Southern living]
And one of my absolute favorite things to eat in the entire world, the Shrimp Po' Boy:
[Image from cooking channel tv]
I recently discovered restaurant nearby that made the most excellent shrimp po' boy I've ever found in this part of the country. I'm so excited to go back I can't even tell you.
Hopefully I've put everyone in a party mood. Rather than a Hurricane I'll probably be tipping back a few champane cocktails this weekend (today's my birthday!). Thanks for two great years, you guys! We truly couldn't ask for a better crowd around here.
Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!
by Katie
I was hard-pressed to choose a favorite post, but this granola from Elissa has become a staple in our house, and from me I'll link to these perfect cupcakes, because they are so delicious and I think everyone should have an easy, reliable cupcake recipe in their repertoire.
***
Oh, it is a poignant thing, this
writing of my last FoodLush post. I feel so fortunate to have been part
of this great group, and so grateful to Jennie for putting it together
and nurturing it for the past two years. So I figured it was only fitting
to make my last post a toast – with champagne, of course. (Could it be
anything else, with Jennie involved?)
I am a big fan of champagne
cocktails. Festive, a little different, fun for a DIY bar at a party. I
love a good kir royale, and my affection for a French 75 is well-known. For a FoodLush sendoff, I wanted to do a classic with a twist. And so, I give you a riff on a French 75 featuring one of my
favorite liqueurs: St. Germain. Floral and subtle and with a
gorgeous bottle that looks great on a bar, St. Germain is definitely worth
having around. It plays particularly nicely with gin and citrus, making a French 75 a natural choice.
(Photo: cooking4theweek.blogspot.com)
St. Germain 75
1 oz gin
½ oz st germain
½ oz fresh lemon juice
3 oz champagne
lemon twist
Combine gin, St. Germain, and lemon in a glass with ice and shake well. Strain into a glass; top with champagne and garnish with a lemon peel. Raise a glass to 2 great years.
Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!
by Tara
I think it would be impossible to pick a favorite post. I've been a fan of the Lush sites since long before I wrote for Food Lush. Since before Food Lush was around and I still got recipes from Style Lush! I think of myself as an adventurous cook, and that means that the Recipe Round-ups were probably the most-used of the posts over the years. My favorite post I wrote was my first: World's Best Chocolate Chip Cookies. I was so honored to become a part of the Lush team, and I shared the best recipe I had. I hope you enjoy those cookies as much as I always do! I might make some tomorrow!
***
With Super Bowl Sunday fast approaching, I know what we're all thinking about: food, commercials and what Beyonce's going to wear! (Wait. You mean some people watch the football game? Weird.) Anyway! Here's a crowd-pleasing recipe for an appetizer dip. Easy and delicious!
Pepperoni Dip
Ingredients: -1 can cream of celery soup -2 8-oz bricks of cream cheese -1 package of pepperoni -crackers and/or bread torn into dippable chunks
Directions: 1. Add soup and cream cheese to smallish slow cooker.* 2. Cut pepperonis in half and add to cooker. 3. Let warm, stirring occasionally, until creamy and easy to dip stuff into.
*I'm positive this can be made in a regular pot on the stove, or even in the microwave, but in a slow cooker is easiest because then you can keep it warm after it's done (and also just dump everything in and then leave it while you do other things).
