Anybody who follows me knows one of my obsessions lately has been Pinterest. After a few months of “pinning” I discovered it to be a fantastic source of recipes. When I first started my Pinterest preoccupation, I tried to limit myself to certain themes trying to focus on design themes that included architecture, interiors, landscaping with special attention to kitchen design. Knowing my collection of boards would soon mushroom out of control, I decidedly avoided topics that included fashion, cute kids and animals, literature, food, and travel so that I could attempt to make my ever-expanding collection manageable.
Well some 190 boards later, I’ve included art, travel and food into my mix of topics. It’s likely I’ll never try three fourths of the recipes I’ve collected. Many of them are from other well known sources such as food.com, recipe.com, Delish and other popular recipe sites, though most are from sources that other pinners have found on blogs that I would have never encountered on my own. What all of these have in common is their visual appeal that makes them ‘pin’ popular. Of course, presentation is everything when it comes to making food appetizing. Right? One unfortunate side is that some pins do not link to a recipe but just a pretty picture. So sorry in advance if you click on one of my pins that doesn’t lead to a recipe ~ they tricked me too! You can find me on Pinterest at http://pinterest.com/pamdesigns/
Here are a few of the recipes I’ve tried that I’ve found on Pinterest:
From the Busy Mom’s Recipe blog my favorite so far is this easy-to-make Asian chopped salad that uses inexpensive Ramen Noodles http://busymomrecipes1.blogspot.com/2011/06/oriental-salad-with-ramen-noodles.html. I don’t think it was clear about which flavor to use, but I think the obvious one would be the Oriental flavor. Don’t skimp on the peanuts (unless you’re allergic to them) and don’t over-do it with the soy sauce in the dressing which will overpower the Oriental seasoning.
Another recipe that I like that is seasonal is this pumpkin coffee cake from prettygoodfood.com http://www.prettygoodfood.com/2012/02/pumpkin-coffee-cake-with-brown-sugar.html?m=1 . I don’t use actual pumpkin for any of my pumpkin recipes. I use butternut squash instead because I like the texture and flavor better. When all of the Autumn posts started to manifest on Pinterest, along came all of the ‘pumpkin everything’ recipes. Fine by me! I’ve been counting the days until squash started showing up in the grocery stores. As soon as the butternut squash showed up, started buying them fresh. I boil them until they’re soft, and freeze the mashed squash in two-cup bags which is the usual amount for most of the recipes I come across. I love “pumpkin” flavor in everything from coffee drinks to ice cream. I’ve also noticed a lot of not-sweet recipes lately that call for butternut squash that I want to try.
This coffee cake recipe called for a glaze topping that I didn’t have all of the ingredients for. So I made up my own ‘streusel topping’ with a cube of cold butter, 1/2 cup each of brown (packed) and white sugar, generous cinnamon (about two tablespoons–I like a lot) and a cup of chopped walnuts. I blended it until it was crumbly and sprinkled it over the cake before baking. It was wonderful, but made a huge batch that I think I will halve next time.
Another low calorie dessert is something called Aunt Betty’s 1-2-3 Cake from TheHiddenPantry Blog http://thehiddenpantry.blogspot.com/2011/11/aunt-bettys-1-2-3-cake.html that you can store as a dry mix and make individual servings in a coffee mug when your sweet tooth needs to be satisfied but not at the expense of your waistline. The mix is very simple. It’s just a box of angel food cake mix and a box of regular cake mix. ~I’ve found the angel food cake mix is there primarily as a leavening agent but can have an overpowering flavor and texture. If you want a more cake-like flavor and texture, mix only one half a box to angel food cake to a full box of cake mix. You can make it any flavor you like. Some I’ve tried are devils food, yellow cake, strawberry and lemon. They are all delicious!
Making the serving is as easy as 1-2-3! You mix three tablespoons of the mix in a mug with two tablespoons of water. Put it in the microwave for one minute. Top with a dollop of non-fat whipped topping. Done.
A recipe that was a hit at my house this summer was Mayonnaise Roasted Turkey that originated from the SheWearsManyHats Blog http://shewearsmanyhats.com/2011/11/mayonnaise-roasted-turkey/. We had Thanksgiving a little early this year when my daughter and family, and my other kids and I all got together at the end of August. This is a rare occasion as my kids are spread all up and down the West Coast and it’s hard to get us all in one spot at the same time. This has never worked out during the Holiday Season, so we made our own and decided to have Thanksgiving early. It doesn’t get any easier than this. You’ll want to try it in November for the ‘real’ Thanksgiving. I’m going to for sure!
Latin cuisine is popular where I live and after being married to my Mexican husband for 20 years, I’ve learned to make some pretty decent “authentic” Mexican dishes. Though I still like the Tex-Mex Gringo recipes I find. He loves them too… calls them Taco-Tamale-Enchiladas ~pretty much because they all seem to have the same ingredients and taste very similar. All can be fixed with a little Tapatio Sauce!
This enchilada casserole recipe from justgetoffyourbuttandbake.com blog http://www.justgetoffyourbuttandbake.com/?p=3352 is a bit like a Mexican lasagne but has a lot of familiar taco flavors. It’s really tasty and the leftovers freeze nicely for later.
One really great main dish recipe that’s fast to whip up is Parmesan Crusted Chicken that came from The Enchanted Cook blog http://theenchantedcook.blogspot.com/2011/10/parmesan-crusted-chicken-hellmanns-mayo.html via the Hellmans/BestFoods Mayo people. Very few ingredients and easy to make. I didn’t have Italian herb bread crumbs, so I used the Panko I had on hand and added some Italian seasoning.