Thursday, June 4, 2015

Simple food can be good

Sometimes, when watching these cooking shows, I get peeved at the 'chefs' and the way they turn their nose down at canned foods or frozen foods and such. They tout that you should only use fresh ingredients, fresh herbs, etc. 

That's all well and good if you are them, with their big budgets and lots of money. But there's nothing wrong with frozen and canned food. They can help you put good meals on the table at reasonable prices. 

Not everyone can afford all the stuff they use.

Growing up, I was raised by a mother who made simple meals. They were good, hearty meals of roast and potatoes and carrots cooked in the crockpot. Homemade spaghetti with meat sauce, soup made from the week's leftovers, and chili. She rarely used a recipe.

I learned all this from her. 

Yes, she had a garden and fresh vegetables; but the dried seasonings were what she used to season her food. Most of the produce from the garden was frozen or canned, to last through the winter.

Folks today, thanks to the cooking shows with their food-snob chefs, have gotten away from simple food and simple eating. Perhaps here in the posts of my blog, that can be resurrected. 

Saturday, October 25, 2014

Reporters/reviewers wanted, byline given, no pay

Hello!  I'm Jacqueline Driggers, and I'm looking for some people interested in writing for my blogs.  Here's the info:

Recipes, cooking, and food
blog link -- http://rcandfood.blogspot.com/
facebook page -- https://www.facebook.com/rcandfood
>>>> Reviewer wanted for this blog <<<<  byline given, no pay
I'm looking for someone to do cookbook reviews for this blog. The link below is to Amazon's list of the top 100 free cookbooks.
http://www.amazon.com/Best-Sellers-Kindle-Store-Cookbooks-Food-Wine/zgbs/digital-text/156154011/ref=zg_bs_nav_kstore_2_154606011?_encoding=UTF8&tf=1
If you're interested and want to know more, use the contact form link at the bottom of the article.
Please note - you would need to be able to fill out online forms and have at least an ereader app on your computer.

The Book News Journal
blog link -- http://bknewsj.blogspot.com/
facebook page -- https://www.facebook.com/bknwjor
>>>> reviewer/reporter wanted for this blog <<<< byline given, no pay
Hello! I'm Jacqueline, owner of this blog. I'm looking for someone to do posts for this blog. Check out the about for this page to know the subject.  If you're interested and want to know more, use the contact link at the bottom of this article.
Please note - this blog does not review fictional books, and the only books you would be reviewing would be books on the subjects of writing, publishing, and promoting books.  So you would need some knowledge of this topic.

If you're interested in either of these, please use my contact form below, and I'll get back with you.  Please include your facebook profile link to simplify my contacting you.
https://docs.google.com/forms/d/1XlW5ymYcob8YVQ4LeNM026S8GOa_lPKbwCrB105jm54/viewform

Sunday, April 27, 2014

The reviews are coming! And a Pumpkin Sausage Cornbread recipe too!

Are you folks ready?  Are you?

I know this blog isn't too busy, but I'm about to change all that.

I love collecting recipes, and I both admire and respect the bloggers who find and make those awesome recipes, and take the pics for their blogs.

But that's just not me.  I don't do that.  In the end sum of it, I'm a writer who can cook and loves recipes.  But I think I've finally found my niche in the food and cooking blogging world.

*** Cookbook reviews ***

ebooks to be more specific.  I have a kindle paperwhite, and amazon account, and a kindle for pc app, plus I can easily do pdfs as well.  I have a ton of free cookbooks that I've snagged off of Amazon, and I'm going to start reviewing them here in my blog.

So here's my opening cookbook review lineup:

Mastering Indo-Pak Cooking:  A must-have guide for every kitchen by Asim Iftikhar

The Sriracha Vegan Cookbook: 36 Sriracha Hot Sauce Recipes by Martha Drummond

So be looking for those.  In the meantime, I'll close with a recipe from an author friend of mine, Kris Austen Radcliffe.

Pumpkin sausage cornbread


1 package of Bob's Red Mill gluten-free cornbread mix
1 14oz can pumpkin
1-2 spicy sausages, your choice (we used Kentucky Bourbon)
1/2-1 tablespoon red pepper flakes

Follow the package directions, except substitute the pumpkin for the oil.  Bake in a preheated 12" cast iron skillet.  Make sure to generously grease with butter.

Pumpkin cornbread with Kentucky Bourbon Sausage, served with chicken and green beans for dinner and with poached eggs for breakfast.

Her hubby, Peter M Radcliffe says -- The breakfast was poaching eggs and wilting a little spinach, then plopping it on top of the cornbread. About as easy as it gets.

Monday, February 10, 2014

Special Valentine's Day Treat - Elegant Chocolate Covered Strawberries


Valentine's Day is coming up soon, and here's a super simple special valentine treat to make and share with your special someone or your family or for a party.  

Thursday, January 30, 2014

New feature! Recipes from Grandmother's Kitchen -- Chocolate Ginger Hazelnut Cake

Hey everyone!  I've found a neat website that doesn't mind if I share their recipes in my blog.  The website is -- http://grandmotherskitchen.org/ -- So on to the recipe --

Chocolate Ginger Hazelnut Cake

Ingredients

Cake
1/4 cup butter
1/3 cup molasses
1/2 cup brown sugar
1 cup all purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
2/3 cup milk
1 egg, beaten
4 Tablespoons dark chocolate, chopped fine
Icing1/4 cup butter, at room temperature
1 1/2 cups confectioners sugar
1/3 cup cocoa powder
1 teaspoons vanilla
2 Tablespoons milk
Garnish
1/2 cup hazelnuts, chopped

Directions

  1. Preheat oven to 350 degrees F. Grease a 9x9 inch square baking dish.
  2. Put butter, sugar and molasses into a medium pot and stir over low heat until butter has melted. Turn off heat once butter has melted and stir in chocolate.
  3. Add flour, spices and baking soda to pot, and stir well.
  4. Add milk, egg and stir until smooth.
  5. Pour into pan. Bake 45-50 minutes, until tester inserted in middle comes out clean. Let cool completely.
  6. To make the frosting. In a medium bowl, cream the butter, confectioners sugar, and cocoa. Beat in vanilla, 2 Tbsp milk. If icing is to thick add more milk 1 teaspoon at a time.
  7. Spread icing over cake and garnish with hazelnuts to serve.

Original Chocolate Ginger Hazelnut Cake Recipe found at Grandmothers Kitchen Recipes.