2008 November | I Need A Recipe For…

Sal’s Kitchen (4 of 4)

Italian Cooking

Nov 30 2008 | Posted in Recipes - A Mix! | Read More »

Baked Cannelloni Recipe : Starting Tomato Sauce for Cannelloni Recipe

Learn how to make a tomato sauce for a baked cannelloni recipe in this free Italian cooking video.

Nov 29 2008 | Posted in Recipes - A Mix! | Read More »

Indulge Your Chocolate Fantasies With Raw Cacao

This guilt free raw cacao nibs superfood! All chocolate comes from the seeds or beans of the cacao fruit. raw cacao nibs (gently crushed beans) are the ideal way to satisfy your cravings and do your body, mind, and spirit a favor in the process! In its raw unadulterated state chocolate is actually a valuable potent super-food loaded with nutrients and neuro-peptides very similar to the ones our bodies create when we are in love!
Read The Article

Nov 29 2008 | Posted in Food News | Read More »

Indulge Your Chocolate Fantasies With Raw Cacao

This guilt free raw cacao nibs superfood! All chocolate comes from the seeds or beans of the cacao fruit. raw cacao nibs (gently crushed beans) are the ideal way to satisfy your cravings and do your body, mind, and spirit a favor in the process! In its raw unadulterated state chocolate is actually a valuable potent super-food loaded with nutrients and neuro-peptides very similar to the ones our bodies create when we are in love!
Read The Article

Nov 29 2008 | Posted in Food News | Read More »

Delicata Squash Gingered

The delicata squash puts the sweet potato in winter squash. This squash is creamy and sweet. Bake or steam the delicata and eat the skin; it’s that thin.

If your recipe calls for the peanut or Bohemian squash–never fear–it’s the delicata. If your recipe calls for sweet potatoes–you can substitute the delicata.

The delicata is an heirloom squash that was first introduced in 1894. It’s a medium oblong squash with yellow-ivory skin and green or orange stripes. The flesh is butter yellow and moist This squash weighs in between a half and two pounds.

Nov 29 2008 | Posted in A Garden For The Cook | Read More »

Blue Hubbard Squash and Maple Butter

The blue hubbard squash is almost too pretty to cook. When you do cook the blue hubbard have a crew on hand for the meal because this squash is a lot of squash–even small hubbards are a handful.

Hubbards can grow to 16 inches long and 12 inches around. The 3 pound hubbard called for in this recipe would be a medium-sized blue hubbard.

The flesh inside the hard blue-gray shell is orange-red. You’ll find it thick and sweet.

Use a heavy-bladed knife or a hand saw to make your first cuts on the blue hubbard–yes, it’s that hard. After the squash is in hand-sized pieces, it will be clear sailing….or cooking.

Nov 29 2008 | Posted in A Garden For The Cook | Read More »