I posted a new photo to Facebook http://t.co/IrBwAXmg #
Somehow, we always have extra pumpkin pie filling left over after Thanksgiving, not to mention our pumpkins we use up after Halloween time. Create some new recipes to get your fall fix! ~ Kimberly Edwards Type: Dessert Serve With: Kimberly’s Creamed Cheese Icing Prep Time: 10 min Cook Time: 1 hr for a large loaf, 25 min for large muffins Yield: This recipe made 1 large loaf and 9 large [ Read More ]
If you need a recipe that you simply cannot find… Maybe it’s from your childhood that your grandmother made… Maybe it’s from another country you were visiting… Maybe you just really have a taste for something different… Whatever the reason may be, let me know what recipe it is, or describe what it’s about, and I’ll do my best to get it to you as quickly as possible for Thanksgiving. [ Read More ]
I can’t wait to make this for the Holidays! In fact, I’m debating making this for dinner tomorrow, as we always have way too much to eat on Thanksgiving anyway! Sooo Yummy! ~ Kimberly Edwards Type: Soup Serve With: Dollop of sour cream and sprinkle of nutmeg or hulled pumpkin seeds (also called ‘pepitas’), if desired. Prep Time: 12 min Cook Time: ~ 55 min Yield: ~ 9-10 cups of [ Read More ]
This is so simple and the colors are absolutely perfect for the Holidays! ~ Kimberly Edwards Type: Appetizer Serve With: A delicious variety of crackers & biscuits Prep Time: 7 min Yield: 1 brick of spread Ingredients: If you would like to buy me some new and unique ingredients, or just help me supply my pantry so that I can come up with new and inventive recipes for you, Click [ Read More ]
Oooh…Ahhh! I love this stuff! Unbelievable, old-fashioned fudge from the Turner Family! ~ Kimberly Edwards Type: Dessert Prep Time: 10 min Cook Time: ~ 30 – 40 min Yield: 12 x 17 inch Baking Pan *** Ingredients: If you would like to buy me some new and unique ingredients, or just help me supply my pantry so that I can come up with new and inventive recipes for you, Click [ Read More ]
Yum…So quick and easy too! Fantastic, freshly baked and authentic Italian focaccia bread in a flash! Really, I made the focaccia to go along with my “Non-Italian” Minestrone Soup, and it was the perfect compliment to dunk into the tasty broth! ~ Kimberly Edwards Type: Bread Serve With: A fabulous, Italian soup or stew, or with olive oil, balsamic vinegar and Italian spices on a warm plate to dunk in. [ Read More ]
I enjoy Italian soups, but my mother always prefers a more rustic version with more vegetables, and less spices and flavors. So, I’ve decided to make my “Non-Italian” Minestrone Soup for us tonight! ~ Kimberly Edwards Type: Main – Soup Serve With: Fresh, Crusty Italian or French Bread Prep Time: 20 min Cook Time: 2 1/2 hrs. Yield: 1 large stock pot full Ingredients: 4-5 pieces Bacon – Sliced or [ Read More ]
I just wanted something different today and thought I’d experiment with some of my favorite flavors! Try it…You’ll love it! – Kimberly Edwards Type: Bread Serve With: Fresh, softened butter, feta cheese and olives Prep Time: 8 min Cook Time: 2 hrs 35 min Yield: 1 loaf Ingredients: If you would like to buy me some new and unique ingredients, or just help me supply my pantry so that I [ Read More ]
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Even if you're not a full-fledged vegan or vegetarian, you may still be a serious nut lover...
...And Rightly So! People are "nuts" about nuts!
If it's been a struggle to find good quality nuts at your grocer or in your area, you can always check online at places like nutsite.com for a wide variety of good quality, fresh nuts and seeds.
There are often times I will buy nuts in bulk. However, sometimes the nuts in the bins at the bulk stores look, well, not so great. Ensuring the quality of your nuts is very important.
Nuts, although they are hearty and can last in your pantry for a while, they are actually a perishable item. The reason? Well, nuts have inherent oils in them, which can go rancid after a time. How quickly will depend on the type of nut or nut oil, and the atmospheric conditions in your home.
* Check out this quick video I did for you today explaining the Health Benefits of Nuts, as well as How to Find Good Quality Nuts and Seeds, and How to Store Them Properly:
I prefer to store all of my nuts and seeds in the refrigerator or freezer in an airtight container. This keeps the oils from spoiling and going rancid. Now, if you don't know what rancid is, that just means the oil has gone bad...it's decaying, so to speak. How will you know? Well, you won't get a pleasant smell from the bag. You can often tell if your nuts are rancid just by the smell.
The other way to determine this is when you taste them. If the nut has a horrible flavor you don't recognize, then they are likely rancid. There is nothing you can do at this point...you will have to throw them away. They are not usable for anything, which is a shame because nuts can be very expensive depending upon the type of nuts you prefer.
Now that you know how to store the nuts and ensure their quality. Be sure to check out nut recipes here on my site, or on The Food Network for delicious alternatives!
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